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Cream of Mushroom Soup
Ingredients
- 4 Tbsp of Butter
- Β½ large Onion, chopped
- 2 pounds of Cremini Mushrooms (4 β 8oz Mushrooms)
- 2 cloves of Garlic, chopped
- Salt and Pepper
- 1/3 cup of flourΒ
- 6 cups of Chicken Stock
- Β½ cup of Cream cup Dry Sherry cooking wine or White Wine
- Β½ tsp Thyme
- ΒΌ cup Parsley – chopped
Directions
- In a large stockpot, on medium heat, add 2 Tbsp of butter.Β Add onion and sautΓ© until soft.Β Remove and place in a small bowl.Β
- Add 2 Tbsp of butter, Mushrooms and garlic and sautΓ© till mushrooms are golden browned.Β Then add salt and pepper
- Removed about ΒΌ – Β½ cup of the mushroom and reserve till later
- Add the flour and mix in with the mushroom mixture.Β Cook for about 3 minutes until flour is slightly brown (helps to decrease that βflourβ taste).Β Slowly add in the Chicken Stock and bring to a low boil and then reduce.Β Add in the cream, Sherry or White Wine and thyme.Β Simmer till the soup mixture thickens, for about 25 minutes.
- With an immersion blender, puree the soup mixture untilΒ smooth and creamy.Β Donβt worry if you see little bits of mushrooms.Β Cook for about another 15 minutes.Β Β
- Serve in bowls and sprinkle each bowl with a little of the reserved mushrooms and chopped parsley.Β Β
- This is a wonderful compliment to a nice cut of beef and salad and crusty bread or by itself with a small salad or sandwich for a nice lunch.Β Β
Enjoy.Β Β