Creamy Garlic & Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 13 |
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Cool, crisp winter evenings call for comforting bowls of rich, cream soup. It's a terrific first course at holiday meals.Mandy Howison, Glenshaw, Pennsylvania Ingredients:
1 pound medium fresh mushrooms, halved |
1 pound sliced baby portobello mushrooms |
1/2 pound sliced fresh shiitake mushrooms |
7 tablespoons butter |
12 garlic cloves, minced |
2 green onions, chopped |
1/2 cup king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) chicken broth |
3-1/3 cups 2% milk |
1-2/3 cups heavy whipping cream |
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme |
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil |
1 teaspoon salt |
1 teaspoon pepper |
minced fresh parsley |
Directions:
1. In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended.
2. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley. Yield: 13 servings (1 cup each).
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