Creamy Mushroom Soup-Crystal Harmony |
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Prep Time: 15 Minutes Cook Time: 37 Minutes |
Ready In: 52 Minutes Servings: 6 |
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We were seved this soup last summer on the Harmony. They served it in bread bowls as a first course but we liked it well enough to have it as a main course. It was fabulous. It can be made in advance and refrigerated until needed. Ingredients:
2 tablespoons olive oil |
1 cup finely chopped shallot |
2 cloves garlic, minced |
1 lb button mushroom, thinly sliced |
1 lb mixed fresh wild mushroom, thinly sliced |
2 tablespoons flour |
3 1/2 cups reduced-sodium chicken broth |
1 cup whipping cream |
nutmeg |
1/4 cup chopped parsley |
Directions:
1. In a heavy large saucepan, heat oil over medium high heat.
2. Add the shallots and garlic to the oil and saute' until golden, about 3 minutes.
3. Add all of the mushrooms and continue sauteing until mushrooms have wilted and liquid has evaporated, about 7 minutes.
4. Sprinkle with flour and stir 2 minutes.
5. Gradually, stir in the chicken broth.
6. Reduce heat and stir frequently, about 20 minutes.
7. Stir in the cream.
8. Simmer until thickened, about 5 minutes.
9. Season to taste with nutmeg, salt and pepper.
10. Stir in parsley.
11. Serve.
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