Cream of Mushroom Soup
Posted February 9, 2007 – 12:23 pm in: Soup
Serves 4 – 6
Ingredients:
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2 tablespoons olive oil
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2 tablespoons butter or margarine
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1 medium onion, chopped
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1/2 pound white or cremini mushrooms, coarsely chopped
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3 tablespoons all-purpose flour
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2-1/2 cups mushroom, chicken, or beef broth
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2 tablespoons dry sherry (optional)
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1/3 to 1/2 cup half-and-half, cream, or milk
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Salt to taste, about 1/2 teaspoon
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Freshly ground black pepper to taste
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1 tablespoon chopped fresh chives or parsley
Directions:
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In a medium saucepan over medium heat, heat the olive oil and butter. Add the onion and saute, stirring occasionally, until translucent, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 5 minutes more.
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Add the flour, and cook, stirring often, for 2 to 3 minutes.
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Gradually pour in the broth, stirring after each addition. The soup should begin to thicken. Add the sherry (if desired).
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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. Stir in the chives or parsley.