Tis the Season

Cream of Mushroom Soup


Greetings to everyone this snowy evening.  Originally the weather man was calling for up to 3inches of snow however I think that we are probably going to see a foot before this winter storm ends.  The only good thing about this weather is that it presents the perfect reason for nice warm soups and stews.  There is nothing as warming as a nice soup on a cold evening, especially if some fresh bread is close by.  I tend to prefer thick and creamy soups, ones that you can almost stand a spoon up in.  Nothing against all those broth soups out there, there is just something about a creamy soup.  Tonight’s soup is one of the first creamy soups that I attempted back in college, and when I realized that just because “cream” is in the name of a soup it doesn’t mean that it requires large amounts of actual cream.  
Ingredients:- 2tbsp butter- 1/2 onion, chopped- 3 garlic cloves, minced- 2 cups bella mushrooms, diced- 2 cups white mushrooms, diced- 3 tbsp flour- 2 cups veg. broth- 1 cup water- 2 tbsp sherry- 1/2 cup half&half
Directions:1. Melt the butter over medium heat in a large soup pan.  Add the onion and garlic and cook until soft, then add the mushrooms and cook for an additional 5 minutes.  Stir in the flour and cook for 1 minute.2. Pour in the broth and season to taste with parsley, salt, and pepper.  Bring to a boil, stirring, then turn heat down and simmer covered for 10minutes.  Pour soup into blender (or use hand immersion blender) and mix well.  Return the soup to the pan keeping over med-low heat and add the half&half.  Simmer for 10 minutes and SERVE!
I served mine topped with a dollop of sour cream with some French Bread on the side to help scoop up all the good stuff.  One of the best things about this soup is that it tastes like it was cooking all day but takes around half an hour until it’s on the table.   

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