Mushroom Soup (download printable PDF)
Note: I like to use crimini mushrooms as they have more flavor than white button mushrooms.
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
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.