Fresh Mushroom Soup
From pat2me 17 years ago
- 25 minutes to make
- Serves 6
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 saucepan, heat, covered on medium about 20 minutes. Read more See less
Ingredients
- 8 oz. Shitake or button mushrooms shopping list
- 6 oz oyster mushrooms shopping list
- 1/3 cup chopped shallots shopping list
- 2 Tbl butter shopping list
- ½ tsp salt shopping list
- ¼ tsp pepper shopping list
- flour, enough to absorb liquid shopping list
- 1 14 ½ oz can vegetable or chicken broth (1 ¾ cup) shopping list
- 2 cups half & half or light cream shopping list
How to make it
- 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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