Mushroom Soup (download printable PDF)

Mushroom Soup

Note: I like to use crimini mushrooms as they have more flavor than white button mushrooms.

Ingredients                                                                                         Utensils

1/2 Lb. Mushrooms                                                                             Knife

½ stick (1/4 cup) unsalted butter                                                      Cutting board

1 small onion diced                                                                             Measuring spoons

4 Tbs. flour                                                                                           Measuring cup

1 cup beef broth                                                                                  Heavy sauté pan with a lid

2 cups Half and Half                                                                           Spatula

salt                                                                                                         Sauce pan or Microwave safe bowl

black pepper                                                                                         Soup Tureen

¼ tsp. nutmeg                                                                                      Ladle

1 bay leaf

Sherry or Madera

Soup bowls

Soup spoons

Thinly slice the mushrooms.

Melt the butter in a heavy sauté pan.  When the foam subsides, add the onions and sauté until the onions turn golden.  Add the mushrooms and sauté until brown.

Stir in the flour, and then slowly add the broth, stirring constantly.

Heat the Half and Half in a sauce pan or in the microwave.  Add it to the mushrooms, along with salt, black pepper, nutmeg, and the bay leaf.

Cook over low heat for 10 minutes.  DO NOT BOIL.

Remove the bay leaf and serve with a splash of sherry or Madera.

Serves 4