Cream of Mushroom Soup
Description
Mushrooms in a creamy sauce can be either an appetizer or a main course. This is a lovely, flavorful soup that is so satisfying you'll forget about any meat. Veggies are good!
Ingredients
- 2 lb Mushrooms (Sliced)
- 4 cup Chicken Bone Broth
- 1 Medium Onion (Chopped small)
- 1/4 tsp Dried Rosemary (Chopped small)
- 1/4 tsp Dried Thyme
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1/3 cup Flour
- 1/3 cup Butter ((2.7 oz.))
- 1.5 cup Half & Half
- drizzle White Wine
Instructions
In a large pot place onion, spices and mushrooms. Cook over medium heat until mushrooms have softened and are releasing their juices.
Using a medium saucepan, melt the butter and stir in the flour until smooth. Add the Half and Half and stir well. Set aside.
Measure out half of the mushroom mixture into a food processor or blender. Process until mushroom mixture is smooth. Return processed mushroom mixture to the soup pot.
Pour flour mixture into the soup and cook, stirring, over medium heat until it bubbles and is thick.
Remove from heat and stir in wine to taste.
Harriett's Cooking