Cream of Mushroom Soup


When I was a kid, we didn't eat a lot of soup. There was chicken noodle, vegetable, beef and vegetable and occasionally tomato if you were having grilled cheese. Cream of mushroom soup came in a can from Campbell's and was used in a chicken dish or in green bean casserole. Luckily, I've evolved.

I love soup, especially in the winter. There's nothing better than a big ole pot o' soup simmering away on the stove while the temperatures are in the teen's or below outside.

Cream of Mushroom Soup
Source: Joelen's Culinary Adventures adapted from Ina Garten
Servings: 6-8
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    • 1 stick unsalted butter
    • 8 oz. portobello mushrooms, diced
    • 8 oz. crimini mushrooms, diced
    • 1 cup dry white wine
    • 1/4 cup all purpose flour
    • 4 cups chicken broth
    • 1 cup heavy cream
    • 1 cup fat-free half and half
    • 1 tsp. thyme
    • 1 tbsp. parsley
    • salt and pepper

1. Melt the butter in a large pot over low heat. Add the mushrooms and cook for 10 minutes or until they are soft. Add the flour and cook for 1 minute more.
2. Add the white wine and scrape the bottom of the pot. Add the chicken broth, thyme, salt and pepper and bring to a boil.
3. Reduce the heat to a simmer and add the heavy cream, half and half and parsley. Season with additional salt and pepper to taste. Heat through but do not bring to a boil.

The recipe calls for leeks and fresh herbs. Unfortunately, none of the grocery stores up here carry leeks and they were out of both thyme and parsley! I plan on attempting to grow my own herbs on the balcony this spring. We'll see what happens!

Tom and I both thought the soup was delicious. It was brothier than the canned kind but still had a good hearty flavor. I can't wait to make this again!

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