Mushroom Soup

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:
(printable recipe)

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.