November 16, 2011

Cream of Mushroom Soup

This can be served alone or you can use it in replace of canned cream of mushroom soup in any recipe. This recipe makes a large enough batch that often at least 1/2 can be saved for future use. It also freezes well. Fantastic recipe.

3 1/2 tablespoons olive oil
1 tablespoon butter
1 1/2 pounds mushrooms (any kind), cleaned and chopped very fine
1/2 cup onion, diced
3 tablespoons white wine
5 tablespoons of whole wheat flour (or cornstarch for gluten-free)
1 teaspoon dried thyme (or 1 tablespoon fresh chopped thyme)
4 1/2 cups organic chicken stock or vegetable stock
1/2 - 1 teaspoon sea salt
3/4 teaspoon black pepper
1/2 cup heavy cream (plain yogurt works well as a substitute)
1/2 teaspoon salt (if needed)

Heat the olive oil and butter in a soup pot over medium high heat. Add the mushrooms and onion. Cook, stirring often, until mushrooms are wilted (about 5 minutes). Stir together white wine, flour, thyme, stock, sea salt and black pepper. Add to mushroom mixture. Stir well. Bring to a boil, then reduce heat to low and simmer until slightly thickened (about 20 minutes). Remove from heat. Stir in the heavy cream and add more salt to taste. Enjoy!
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1 comment:

Jennifer said...

I've made my own quick version several times but it's not as yummy as this one. I use water, raw cashews, dried shitake mushrooms, veg better than bullion, white pepper, and nutritional yeast. Or something like. :) I'll have to try this one soon, tho. :D Thx.