Wednesday, January 18, 2012
I love mushroom soup and you'd be surprised at how easy it is to make. This is a tried and true recipe from my Joy Of Cooking cookbook. So much better than canned!
Here's what you'll need:
For the mushroom base
2 tbsp. butter
8 oz. of mushrooms with stems, I use baby bellas (or cremimi) plus a few extra chopped up to add at the end
2 cups low sodium chicken broth or water
1/2 cup chopped celery
1/4 cup chopped onion
2 tbsp. chopped parsley
White Sauce (light bechamel)
1 tbsp. butter
1 tbsp. flour
1 cup of milk
Melt butter in a soup pot. Add mushrooms with stems and cook, stirring until they start to release their juices.
Add the chicken stock, celery, onion and parsley. Bring to a boil; reduce heat and simmer, covered for 20 minutes.
Using a hand blender puree until smooth.
In small sauce pan make white sauce by melting butter over medium heat. Stir in flour and cook for about a minute then gradually add milk.
Cook stirring constantly (a whisk makes this easier) until mixture is smooth, hot and has thickened. About 2 minutes. Season with a dash of salt, pepper and nutmeg.
Slowly stir the cream sauce into the puree.
Add the reserved chopped mushrooms and cook stirring until hot. Don't boil. Makes about 4 1/2 cups.