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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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For something that should be a simple thing, I really struggled to find a recipe that gave me the rich buttery mushroom flavor I was looking for. Most are thin and I prefer a thicker soup. Ingredients:
8 tablespoons butter, divided (olive oil can be substituted) |
1 medium yellow onion, finely diced |
1/2 lb button mushroom, sliced |
1/2 lb cremini mushroom, chopped |
5 tablespoons flour |
3 cups beef stock |
1 bay leaf |
1/8 teaspoon black pepper |
1/2 teaspoon salt |
3/4 cup half-and-half |
Directions:
1. Melt 3 T butter in a saute pan. Add onions and stir over medium heat until transparent. Set aside.
2. Melt 5 T butter in large sauce pan. Add mushrooms and salt. Cook until golden over medium heat.
3. Add flour and onions and stir constantly one minute.
4. Gradually add stock stirring constantly. Add bay leaf and pepper.
5. Bring mixture to a boil, reduce heat and simmer 5 minutes. Remove bay leaf and stir in the cream.
6. Notes - Olive oil can be substituted for butter. I recommend at least one tablespoon in the mushroom if diet allows. Chicken or vegetable stock can also be substituted.
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