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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This soup started out as a cream of mushroom, But ended up a creamy vegetable. It was very tasty on a cold day. The potatoes are a thickener so half and half or cream is not needed. Ingredients:
20 ounces mushrooms, chopped |
1 medium onion, small dice |
3 carrots, small dice |
2 celery ribs, small dice |
3 garlic cloves, minced |
2 yukon gold potatoes |
1 (32 ounce) box beef stock |
1 cup milk |
salt |
pepper |
thyme |
3 tablespoons butter |
1 tablespoon flour |
1/2 cup white wine |
Directions:
1. Saute mushrooms, onion, celery, carrot, garlic and potatoes in 1Tbs butter until tender.
2. Continue to saute add the rest of butter and flour to make roux.
3. Add wine. cook 2-3 minutes. Add spices to taste.
4. Add box of stock slowly so it is not lumpy let simmer 10-15 minutes.
5. Add milk.
6. Let simmer so flavors may meld.
7. Enjoy.
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