Cream of Mushroom Soup

So like everyone else in Boston, I got sick. And no amount of anti-bacterial gel, hot tea and isolation from sick people helped. While I could have ran to Chinatown and gotten some chicken Pho Pasteur soup, I decided to make my own soup. Usually I make this soup with a mix of portobello, exotic and regular mushrooms but for some reason my grocery store was all out of exotic and dried mushrooms and so I used just the portobello and regular mushrooms.

Ingredients: 3 oz portobello mushrooms sliced, 8 oz mushrooms cut in half (if you are going to use exotic mushrooms, use just 4 oz of regular mushrooms and 4 oz of other mushrooms), 2 cups chicken stock, 1 tablespoon of grilled seasoning, 1 tablespoon butter, 2 small shallots diced, 1 clove of minced garlic, 3 tablespoons white wine, 1 tablespoon sour cream, 1/4 light cream, 2 tablespoons flour, olive oil to drizzle on the mushrooms, salt and pepper to season

Begin by roasting the mushrooms. Drizzle with olive oil, sprinkle with grilled seasoning and lay on a baking sheet

Melt the butter on a skillet on medium heat. Add the shallots and minced garlic and cook for 5 minutes or until the shallots become golden.

Add 2 tablespoons of wine (leave the 3rd one aside) and flour and mix together

Add the roasted mushrooms and chicken stock to the blender

Top with the shallot/butter/flour mixture

Add sour cream, cream,remaining wine, salt and pepper and puree until smooth.

Enjoy hot!


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Filed under Soup, Vegetarian

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