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Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup, by , is from The Duell/Tubbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dari (Bartholomew) Blake

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp extra-virgin olive oil
1 Shallot or 2 tbsp onions (finely chopped)
2 cloves garlic, minced
˝ lb mushrooms or 4 C (chopped)
1 tbsp dry sherry (optional)
˝ C chickpea flour
2 C unsweetened plant milk
Pinch fresh nutmeg (finely grated w/ Microplane)
Pinch dried thyme
Salt and Pepper to taste

Directions:
Directions:
In a 3 quart skillet or sauce pot over medium-high flame, heat olive oil.

Add shallot and garlic; sauté and stir until tender (1-2 min). Add mushrooms; sauté and stir until lightly browned. (3-5 min). Add flour; sauté and stir until veggies absorb flour.
Add sherry; sauté and stir until it evaporates (about 1 min).

Whisk in plant milk in small amounts, ensuring that flour dissolves and no clumps appear; then add nutmeg, thyme, salt and pepper.

Bring just to a boil, reduce heat to med-low, simmer until sauce thickens, whisking as needed (7-10 min).

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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