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It is been a while since I have posted a recipe. I felt like making soup a couple of weeks ago and consulted our The Soup Bible cookbook.  The cream of mushroom just sounded so delicious and easy to make. Of course I changed the recipe around a little bit and the results were delicious.

Cream of Mushroom Soup

16 oz of cremini mushrooms rough chopped (the package from Costco is perfect)

2 tbls of olive oil

1 medium onion diced

4 cloves of garlic finly chopped

1/2 cup of Dry Sherry wine

4 cups of broth (either chicken or veggie)

1 1/2 cup of heavy cream

1/2 cup of flour

1 bunch of tarragon (reserve a couple of leaves, the rest rough chop)

salt & pepper

Sauté onion and garlic until translucent in a Dutch oven.  Add wine and let reduce for a couple of minutes.  Add mushrooms, cover and let sweat for about 15 minutes occasionally stirring the veggies inside the Dutch oven.  Add broth and adjust seasoning. Let cook covered for about half hour. Place some of the liquid from the Dutch oven into a small bowl and add the flour to it. Mix well so that there aren’t any lumps. Add the mixture to the soup and stir constantly. The soup should begin to thicken.  Add the tarragon.  Use a hand blender to blend the ingredients inside the Dutch oven.   Slowly add the cream and let cook for about 20 minutes while stirring frequently. Taste for seasoning. Serve in soup bowl and garnish with tarragon leaves.

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