CREAM OF MUSHROOM SOUP

Cream of Mushroom Soup image

Make and share this Cream of Mushroom Soup recipe from Food.com.

Provided by Jennifer Iadevaia

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

1 lb fresh mushrooms
1/4 lb fresh porcini mushroom (or 2 oz. dried)
1 quart chicken broth or 1 quart beef stock
3/4 cup finely chopped onion
7 tablespoons butter
5 tablespoons flour
1 bay leaf
3 cups light cream
1 cup heavy cream
1 teaspoon salt
freshly ground white pepper (to taste)
4 tablespoons chablis or 4 tablespoons any dry white wine
1 tablespoon fresh lemon juice
1 tablespoon finely chopped parsley

Steps:

Chop mushrooms, leaving 6 tops intact.
Add 1 Tbsp butter to pan; melt and add chopped onions and diced mushrooms.
Sauté long enough to blend flavors.
Add broth, 3 cups light cream, and bay leaf.
Simmer for 30 minutes.
Add wine, lemon juice, salt and pepper.
Melt remaining 6 Tbsp.
butter, add flour and make a light roux.
Add roux to simmering soup while stirring constantly to avoid lumping.
Simmer five minutes.
Add heavy cream, freshly chopped parsley.
Slice remaining 6 mushroom caps and sauté them slightly.
Float a mushroom cap on top of each serving, together with freshly chopped parsley.

Nutrition Facts : Calories 577, Fat 52.6, SaturatedFat 32.4, Cholesterol 169.2, Sodium 1073.2, Carbohydrate 16.5, Fiber 1.5, Sugar 3.6, Protein 11.3

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