Cream of Mushroom Soup
I'll be making this one tomorrow. The only adaptation I make to the recipe is I use portabellos or baby portabellos and I reserve 1.5 cups of chopped mushrooms instead of puree-ing then all.
Cream of Mushroom Soup
INGREDIENTS
5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
DIRECTIONS
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a strong simmer and cook until thickened. Adjust seasonings to taste, and add sherry.
__________________
Lawren
------------------------
There are many wonderful places in the world, but one of my favourite places is on the back of my horse.
- Rolf Kopfle
Last edited by lawren2; 01-15-2008 at 02:44 PM.
|