(The canned version comes in handy for casseroles, but for a stand-alone cream of mushroom soup, go for the real thing with lots of mushrooms.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 Tablespoons butter, divided use
- 8 ounces mushrooms
- 1 teaspoon salt
- 1 medium sweet onion, chopped
- 1/4 cup flour
- 1/4 teaspoon white pepper, or to taste
- 2 cans (10-3/4 ounces each) chicken broth
- 1/8 tsp ground nutmeg
- 1 cup heavy cream
- Chopped parsley for garnish
Preparation:
Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.
Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.
Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.
Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.
Yield: 2 entree servings or 4 smaller appetizer servings
Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.
Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.
Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.
Yield: 2 entree servings or 4 smaller appetizer servings
