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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
Ingredients
1/4 C. butter
1/2 C. onion, diced small
1 clove garlic, minced
1 lb. fresh mushrooms, diced
1/4 C. flour
2 C. chicken stock, low sodium
1/4 C. sherry wine
1 1/2 tsp. season salt
1/4 C. fresh parsley, chopped fine
1/4 tsp. fresh thyme, chopped fine
1/4 tsp. ground nutmeg (freshly grated is better)
1 C. half & half
Directions
In a large saucepan, melt butter on medium- high heat. Add onions, garlic and mushrooms. Cook while stirring until mushrooms reduce to half the size and onions are tender (about 2-3 minutes). Use whisk and add the flour. Whisk until well mixed. While whisking, add the chicken stock slowly, making sure there are no lumps. Add sherry, salt, herbs and nutmeg. Cook for 2 minutes. Whisk in the cream, add more salt if needed and pepper to taste and serve with your favorite sandwich or crackers. More half and half can be added if a creamier soup is desired.
4 servings
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Delicious Mushroom Soup
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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
Ingredients
1/4 C. butter
1/2 C. onion, diced small
1 clove garlic, minced
1 lb. fresh mushrooms, diced
1/4 C. flour
2 C. chicken stock, low sodium
1/4 C. sherry wine
1 1/2 tsp. season salt
1/4 C. fresh parsley, chopped fine
1/4 tsp. fresh thyme, chopped fine
1/4 tsp. ground nutmeg (freshly grated is better)
1 C. half & half
Directions
In a large saucepan, melt butter on medium- high heat. Add onions, garlic and mushrooms. Cook while stirring until mushrooms reduce to half the size and onions are tender (about 2-3 minutes). Use whisk and add the flour. Whisk until well mixed. While whisking, add the chicken stock slowly, making sure there are no lumps. Add sherry, salt, herbs and nutmeg. Cook for 2 minutes. Whisk in the cream, add more salt if needed and pepper to taste and serve with your favorite sandwich or crackers. More half and half can be added if a creamier soup is desired.
4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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