Tuesday, November 29, 2011

Wild Mushroom Soup

Yum! This delicious soup from Family Circle is so easy to make and versatile. Don't have wild mushrooms? Use supermarket staples, like a combination of button and baby portobello mushrooms.

Wild Mushroom Soup

3 tablespoons butter
2 large shallots, diced
1 1/2 pounds mixed wild mushrooms (such as cremini, shiitake and oyster), sliced
1 tablespoon chopped fresh thyme
3 tablespoons all-purpose flour
7 cups low-sodium chicken broth (such as Pacific Natural Foods)
3/4 cup heavy cream
1/4 cup dry sherry
2 teaspoons salt
1/8 teaspoon black pepper
1/4 cup parsley, chopped


1. Melt butter in a large, lidded pot over medium heat. Add shallots and saute for 2 to 3 minutes, or until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour and cook 2 minutes, stirring constantly. Add stock and bring to a boil. Turn down to a simmer, cover and cook 15 minutes.

2. Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil).

Recipe and picture are the property of Family Circle Magazine and can be viewed on their website at: http://www.familycircle.com/recipe/wild-mushroom-soup/

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