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Creamy Mushroom Soup

Diet.Chef's picture
<p><a href="https://www.flickr.com/photos/phoebelimcl/8695430376">https://www.flickr.com/photos/phoebelimcl/8695430376</a></p>
Ingredients
  Butter 1 Tablespoon
  Onion 4 Ounce, finely chopped (1 Medium One)
  Fresh mushrooms 1 Pound, cut into 1/4-inch dice
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken stock/Canned broth 3 Cup (48 tbs)
  Milk 1 Cup (16 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Bay leaf/1/2 california bay laurel leaf 1
  Cream cheese 2 Ounce, cut into bits, at room temperature (1/4 Cup)
  Fresh lemon juice 1 Tablespoon
  Tabasco sauce 1⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced / crushed through a press (Small Clove)
Directions

1. Melt the butter in a heavy medium saucepan or soup pot over moderate heat. Add the onion and saute until softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds longer. Stir in the mushrooms and saute, stirring frequently, over moderately-high heat until the mushrooms release their juices, 3 to 4 minutes. Sprinkle on the flour and stir to blend; cook for 1 minute longer. Add the chicken stock, milk and sherry. Stirring constantly, bring to a boil over moderate heat. Add the bay leaf and simmer over low heat for 15 minutes to blend the flavors. Stir in the cream cheese, lemon juice and Tabasco. Stir until smooth and the cream cheese has melted, about 2 minutes. Season with salt to taste; discard the bay leaf. Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Mushroom

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