Cream of Mushroom Soup
This classic cream of mushroom soup recipe was contributed by Candice Lorfing and adapted slightly from “Soup for Syria” by Barbara Abdeni Massaad.
Makes 4 servings
3 tablespoons butter (divided)
1 1⁄2 pound white button mushrooms, cleaned and sliced
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon flour 6 cups homemade chicken stock
1⁄2 cup heavy whipping cream
2 tablespoons chopped parsley, plus more for garnish
Juice of 1 lemon
Salt and pepper to taste
Prep time: 10 minutes. Cook time: 30 minutes. Total time: 40 minutes.
Heat 1 1⁄2 tablespoons butter in a skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, 5 to 7 minutes. Heat remaining butter in a large pot or Dutch oven. Add onion and garlic and sauté 2 to 3 minutes, until softened. Stir in flour and cook another 2 minutes.
Slowly pour in chicken stock, whisking well until combined and no lumps of flour remain. Bring to a boil. To stock, add about three-quarters of the sautéed mushrooms; set remaining one quarter aside. Simmer soup 20 minutes; remove from heat.
Puree soup using blender or immersion blender. Return soup to a clean pot and stir in cream, reserved mushrooms and parsley. Add lemon juice, salt and pepper to taste. Portion soup into four bowls and garnish with a few parsley leaves.
Per serving: 373 calories, 23g carbohydrate, 14.5g protein, 24g fat (13.5g saturated), 658mg sodium, 2.5g fiber.