There has been a request for cream soup, so this one is for you, Susie.
This mushroom cream soup is light, yet full of flavor. It's creamy, but not 'greasy' like some mushroom soups can be. The recipe is essentially original based on reading and reviewing several cream of mushroom style soups.
I served it with fresh bread and a glass of Cabernet.
Fresh Mushroom Cream Soup
2 T butter
1/4 C sherry
1 T flour
3 C veg stock
1 C chix stock
1 lb. mushrooms
1/2 C cream
Slice 1 pound of white button mushrooms -- I looked through and found the freshest ones possible, I believe this added to the light flavor of the soup.
Chop 1 medium onion.
Saute onions.
Add mushrooms and stir to completely mix the onions, butter and mushrooms. Cook on medium for 2 minutes. Cover mushrooms. Cook for 10 minutes, stirring occasionally to avoid burning. Turn heat down if mushrooms begin to stick or burn. A few tablespoons of liquid should begin to form at the bottom of the pan.
After 10 minutes, add 1 T of flour and cook for 2 minutes.
Add 1/4 cup of dry sherry. Stir and cook another 1 minute.
Add 4 cups stock. Bring to a low boil. Reduce to simmer. Cover and cook 15 minutes.
Season with salt and pepper.
note: I used 3 Cups of veggie stock and 1 Cup of Chicken stock primarily because that is what I had in the freezer that added up to 4 Cups. I'm glad to have used a little chicken stock as it added a little extra depth of flavor. I would imagine that any combination of light stock can be used with the goal of adding 4 Cups total liquid.
Add 1/2 C cream. Check seasoning again and serve.
Hi, Aunt Susie!
