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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a nice and creamy soup. Easy to make and very tasty in flavor. It works really well in the bread bowls. I like to serve a nice green salad along with the soup for a complete meal or its great as a first course at a dinner party. Ingredients:
1/2 lb fresh mushrooms, sliced thin (or finely chopped if you prefer smaller pieces) |
1/4 cup butter |
2 cups finely chopped onions |
3 tablespoons flour |
2 (14 3/4 ounce) cans chicken broth |
2 cups heavy cream |
1/4 teaspoon white pepper |
1/4 teaspoon ground nutmeg |
1 -2 tablespoon sweet marsala wine (or to taste) |
4 -6 bread boules (crusty bread bowls) |
Directions:
1. Melt butter is a large saucepan over med-high heat.
2. Add mushrooms and onion and cook, stirring constantly until tender.
3. Add flour.
4. Cook for 1 minute, stirring constantly.
5. Gradually add broth, cook, stirring constantly until thickened; remove from heat.
6. Stir in cream, white pepper, nutmeg and marsala wine.
7. Serve hot.
8. Note: I always serve mine in bread bowls.
9. To Prepare bowls: I cut a piece off of the top of each bread bowl and scoop out the bread from the inside.
10. I lightly butter the inside, place prepared bread bowls on a cookie sheet and place in a 350 degree oven for about 10-15 mins or until the bowls are toasted on the inside.
11. (This keeps the soup from soaking too fast into the bread).
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