Recipe

Fresh Mushroom Soup Recipe

	Pat2me / All my dishes 2 years, 1 month ago This soup is a fast make ahead, if needed, but it won't last long enough. You may use your favorite combination of mushrooms. Pour into containers if freezing, leaving about an inch of headspace. To reheat transfer to heavy bottomed saucep... More Prep:20m Cook:25m Servings:6	Pat2me
	mushroomfreshcreamyyummykeeper

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Ingredients

8 oz. Shitake or button mushrooms

6 oz oyster mushrooms

1/3 cup chopped shallots

2 Tbl butter

½ tsp salt

¼ tsp pepper

Flour, enough to absorb liquid

1 14 ½ oz can vegetable or chicken broth (1 ¾ cup)

2 cups half & half or light cream

Directions

Remove any tough or woody stems from mushrooms. Cut the

mushrooms into medium to small pieces.

In a large saucepan cook mushrooms and shallots in melted butter, uncovered, over medium high for 4 – 5 minutes or until tender, stirring occasionally.

Stir in flour, salt and pepper. Add broth. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more.

Stir in half & half, heat through, ladle into bowls

Makes 6 generous side dish servings.

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Comments

linebb956 2 years, 1 month ago said:
We like our Mushroom Soup! I have one almost like this.. but I use dried... down here.. not much other choice.. Check it out... I would kill to get some fresh shitake or oyster mushrooms! Or Morels.. we used to get those in our woods!

m2googee 1 year, 6 months ago said:
Sounds great!

trigger 1 year ago said:
This is a great creamy mushroom soup Pat thank you for adding it to Fungus Among Us.
Wonderful!
Five forks

Michael

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