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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I make this whenever fresh mushrooms are on sale, and I need a comforting soup. This is from one of those little magazines at the checkout line in the grocery store...I'm glad I had to wait in line the day I found this recipe. This can easily be doubled for 4 servings. Ingredients:
1 tablespoon butter |
1 cup thinly sliced fresh mushrooms |
1/4 cup thinly sliced onion |
2 tablespoons flour |
1/2 teaspoon dried tarragon leaves |
1/8 teaspoon cayenne pepper |
1/2 teaspoon salt |
ground black pepper |
1/2 cup chicken broth |
1/2 cup half-and-half |
2 tablespoons dry white wine |
Directions:
1. Melt butter in medium saucepan over medium-high heat.
2. Add mushrooms and onion.
3. Cook and stir 5 minutes until vegetables are tender.
4. Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly.
5. Reduce heat to low; gradually add broth, half-and-half and wine.
6. Cook 5- 10 minutes until mixtures thickens slightly.
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