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Not at all like its gloppy canned counterpart, this mushroom soup is light and has plenty of mushroom flavor. Cream of Mushroom Soup Yield: 4 to 6 servings Level: Easy Preparation time: 10 to 15 minutes Cooking time: 20 to 25 minutes 2 tablespoons olive oil 2 tablespoons butter or margarine 1 medium onion, chopped 1/2 pound white or cremini mushrooms, coarsely chopped 3 tablespoons all-purpose flour 2-1/2 cups mushroom, chicken, or beef broth 2 tablespoons dry sherry (optional) 1/3 to 1/2 cup half-and-half, cream, or milk Salt to taste, about 1/2 teaspoon Freshly ground black pepper to taste 1 tablespoon chopped fresh chives or parsley (optional)
In a medium saucepan over medium heat, heat the olive oil and butter. Add the onion and saute, stirring occasionally, until translucent, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 5 minutes more. Add the flour, and cook, stirring often, for 2 to 3 minutes. Gradually pour in the broth, stirring after each addition. The soup should begin to thicken. Add the sherry (if desired). Bring the soup to a boil. Cover partially and simmer over medium heat for 5 to 10 minutes. Add the cream and heat through. Season with salt and pepper. Stir in the chives.
Use a combination of white, cremini, and shiitake mushrooms (no shiitake stems — they're too tough) for an earthier, richer taste.
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