Wednesday, October 22, 2014

Cream of Mushroom Soup

                                                                                 Pic/Recipe by Christine It

2 tablespoons butter
4 cups sliced fresh mushrooms, any kind (I used mini bella mushrooms)
1/2 cup chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning

2 cups vegetable broth (1 organic vegetable cube dissolved in 2 cups boiled water)

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half and half

1 tablespoon apple juice

Melt 2 tablespoons of butter in a saucepan, saute onions, garlic and mushrooms. Stirring constantly, add salt, pepper and Italian seasoning. Add the 2 cups of vegetable broth and simmer for about 10 to 15 minutes until mushrooms are tender. Puree the mixture (I use an immersion blender but a regular blender can be used), leaving some chunks of mushrooms in it. Set aside.

In another saucepan, melt the 3 tablespoons of butter, whisk in the 3 tablespoons of flour 1 tablespoon at a time until smooth. Add the half and half and whisk until thickened. Add this to the mushroom puree. Stir well and then add the apple juice.

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