"I found this recipe here on allrecipes.com. I was inspired to make mushroom soup after trying some at a restaurant in San Francisco. If you want the original, follow the link. I am adding my changes here."INGREDIENTS:
6 cups sliced fresh mushrooms (I used baby portabella)
2 cups (or 1 can) chicken broth
1/2 cup chopped onions
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
5 tablespoons butter
4 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/3 cups half-and-half
2 tablespoons sherry
DIRECTIONS
In a large frying pan melt 3 of the 5 tablespoons of butter. Add mushrooms, onions, garlic, thyme, and 1/2 of the chicken broth. Cook until mushrooms and tender, and onions are clear. In blender or food processor, puree the rest of the chicken broth with 2/3 of the mushroom mixture , reserving 1/3 for chunkiness.
In large saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half , reserved mushroom mixture and mushroom puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
5 tablespoons butter
4 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/3 cups half-and-half
2 tablespoons sherry
DIRECTIONS
In a large frying pan melt 3 of the 5 tablespoons of butter. Add mushrooms, onions, garlic, thyme, and 1/2 of the chicken broth. Cook until mushrooms and tender, and onions are clear. In blender or food processor, puree the rest of the chicken broth with 2/3 of the mushroom mixture , reserving 1/3 for chunkiness.
In large saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half , reserved mushroom mixture and mushroom puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
2 comments:
A sure please to all the mushroom fans!!
Thank you for sharing your soup with me. It was very good! You are so thoughtful!
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