CREAM OF MUSHROOM SOUP

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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

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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