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)
Chop the onion and mushrooms.
In a medium saucepan over medium heat, heat the olive oil and butter.
Add the onion and sauté, 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.
Chop the chives.
Stir 1 tablespoon chives into the soup.
If you don’t want to add chives (or parsley), ignore Steps 12 and 13.