Rana's Cream of Mushroom Soup!

>> Monday, December 28, 2009

Talk about WINTER COMFORT...

4 servings

3 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup finely chopped shallots (I use a small onion)
2 pounds white button mushrooms, thinly sliced
1 teaspoon fresh thyme leaves (I use dry)
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
3 1/2 cups low-salt chicken broth, reserving 1/2 cup
1 cup milk
Ground nutmeg to taste, about 1/4 teaspoon
  • In a large saucepan melt butter with the olive oil over moderate heat.
  • Add the shallots/onions and cook until tender, about 2 to 3 minutes.
  • Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates (I leave some liquid for flavour). Remove a 1/2 cup of the cooked mushrooms and reserve (I don't remove any). Stir in the flour and cook for 2 to 3 minutes.
  • Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. (I skip this step) In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve. Return soup to saucepan, bring to a simmer and whisk in the milk.
  • Add reserved chicken broth to achieve desired consistency.
  • Adjust seasoning with salt, pepper and nutmeg. Keep soup warm but do not simmer or boil.
  • Serve soup garnished with reserved cooked mushrooms.
NOTE: I cook the mushrooms alone, and make the 'cream' separately then mix the two. So, I put the butter, olive oil, flour and milk all together then add to the mushrooms. I like the sliced mushrooms in the soup.


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