Sunday, November 28, 2010

Cream of Mushroom Soup

Earthy, rich mushrooms bathed in creamy goodness is the perfect dish for fall.  Serve with a salad of winter greens, warm pears, and walnuts.  Don't forget the crusty french bread with butter!

Cream of Mushroom Soup

6 TBS butter
1 medium onion, minced
garlic, minced
10 oz. button mushrooms, chopped
7 TBS all purpose flour
7 cups broth
fresh parsley, chopped
thyme sprigs
1 bay leaf
1/2 cup heavy cream
1 splash good red wine
sea salt
fresh ground pepper

In a heavy bottom pot, saute onions, garlic, and mushrooms until onions are translucent and mushrooms are soft.  Add flour and stir until flour is dissolved into the butter.

Add the broth, slowly at first, while stirring.  Add parsley.  Put the thyme and bayleaf on top and keep track of them since you will remove them later.  Simmer on low for 10 minutes.

Remove thyme and bayleaf.  Use a hand blender to puree (optional).  Whisk in cream and wine, season with salt and pepper to taste.

Leftovers?  Pour over chicken breasts and bake.

1 comment:

Cathy Pieroz said...

Yum sounds fantastic! Nothing better than home made soup and some crusty bread mmm - Cathy Pieroz at Ray White Alexandra Hills