Tuesday, January 19

Cream of Mushroom Soup...


Using Ina Garten's recipe as inspiration, I made a batch of Cream of Mushroom Soup on Monday that my husband loved!  Here's what I did:

2 medium onions, diced
5 oz shiitaki mushrooms (I used dried and soaked them in boiling water for a bit)
1 package of  portabello mushrooms (mine had 2 large ones)
1 package of cremini mushrooms
1 stick of butter
1 tsp of fresh thyme, minced
1/4 cup flour
5 1/2 cups chicken broth
1 cup half-and-half
1 cup of  heavy cream
1/4 cup minced fresh parsley
salt and pepper

Melt butter in stock pot.  Chop onions and mushrooms.  Cook, stiring frequently, until mushrooms are browned and tender.  Sift in flour and cook for one minute.  Add one cup of chicken stock to deglaze the pot and minced thyme.  Pour in remainder of chicken broth and bring to a boil.  Reduce heat and allow to simmer for fifteen minutes.  Add half-and-half, cream, and parsley.  Season with salt and pepper to taste.  Heat through (but don't boil!)

1 comment:

priest's wife - S.T./ Anne Boyd said...

yummy! This is the perfect time for hot soup!

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