November 17, 2009

Mushroom Soup is easy!

Made a wonderful mushroom soup tonight for dinner.  Raine had purchased a huge bag of fresh mushroom last week.  While I used them here and there during the week, there was still a large amount.

Ingredients: 1/2 onion, 3 garlic cloves, 1lb mushrooms (finely chop 1 cup for base, the rest sliced thinly), 4tbs butter,  3 tbs flour, 3 cups of chicken broth, 1/2 cup milk/half&half.

Seasonings:  1 tsp thyme, 3/4 tsp white pepper, red pepper flakes, fresh parsley, pepper and salt (I can't really tell you how much, because I never put enough in according to my family.... this time, I threw in about  1/3 tsp of sea salt)

Directions: Into a heavy bottom pan (small dutch oven) melt the butter and add chopped onions and garlic.  Sautee for a minute and then add the 1 CUP chopped mushrooms.  Continue stirring for a minute or so - it will start to stick quickly.  Throw in some white wine or broth to deglaze.  Stir in thyme and white pepper.  Next add the flour and stir (this is the thickening part).

Add the broth, a dash of red pepper flakes, pepper and salt - bring to a slight boil.  Add the rest of the sliced mushrooms and reduce heat to low.  The mushrooms will shrink quickly.  Add the milk/creme to taste and look.  Let simmer for a few moments while you set the table.
It was really easy to stop and start while preparing.  Great when waiting for people to arrive home.  I also threw in some par-baked french bread -  great to dip in the soup.

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