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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

CREAM OF MUSHROOM SOUP (Magnolia table) Recipe

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This recipe for CREAM OF MUSHROOM SOUP (Magnolia table) is from The HAUBENSTRICKER Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons butter
1 medium onion diced.
5 garlic cloves, minced.
1-pound sliced mushrooms
1 tablespoon chopped thyme.
1/2 cup all-purpose flour
1/2 cup dry white wine
4 cups chicken stock
1 teaspoon black pepper
1/2 teaspoon kosher salt
1 cup heavy cream
2 teaspoons chopped thyme & fresh parsley for garnish
Directions:
Directions:
1. In a large soup pot, melt the butter over medium high heat. Add the onion and garlic and cook, stirring occasionally until the onion softens about 3 minutes. Add the mushrooms and thyme and cook until the mushrooms have softened, 5 - 8 minutes.

2. Add the flour to the pot and cook, stirring constantly until it coasts the vegetables and turns light brown. approx. 1-2 minutes. Add the wine and stir, scraping the bottom of the pot, until there are no lumps. Stirring constantly slowly pour in the chicken stock, pepper and salt. Bring the soup to a boil and boil for 1 minute.

3. Reduce the heat to medium-low and stir in the cream. Simmer, stirring occasionally for 20 minutes.

5. Store in airtight container in refrigerator for up to 5 days.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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