Cream of Mushroom Soup

Not at all like its gloppy canned cream of mushroom counterpart, this cream of mushroom soup is light and velvety-textured, and it has plenty of mushroom flavor.

Preparation time: 10 to 15 minutes

Cooking time: 20 to 25 minutes

Yield: 4 servings

1 medium onion

1/2 pound white or cremini mushrooms

2 tablespoons olive oil

2 tablespoons butter or margarine

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

Fresh chives or parsley (optional)

  1. Chop the onion and mushrooms.

  2. In a medium saucepan over medium heat, heat the olive oil and butter.

  3. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes.

  4. Add the mushrooms and cook, stirring occasionally, for 5 minutes more.

  5. Add the flour and cook, stirring often, for 2 to 3 minutes.

  6. Gradually pour in the broth, stirring after each addition.

    The soup should begin to thicken.

  7. Add the sherry (if desired).

  8. Bring the soup to a boil.

  9. Cover partially and simmer over medium heat for 5 to 10 minutes.

  10. Add the cream and heat through.

  11. Season with salt and pepper.

  12. Chop the chives.

  13. Stir 1 tablespoon chives into the soup.

    If you don’t want to add chives (or parsley), ignore Steps 12 and 13.

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