mushroom soup (no cream)
Super easy and quite flavorful. I normally use crimini mushrooms, but sometimes add other types depending on what's at the farmers market.
No Image
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6 tablespoons unsalted butter
- 1 1/2 cups onions, minced
- 1/2 teaspoon sugar
- 1 pound fresh mushrooms
- 1/4 cup flour
- 1 cup water
- 2 cups chicken broth
- 1/2 cup dry vermouth
How To Make mushroom soup (no cream)
-
Step 1Clean mushrooms. Slice 1/3 of the mushrooms. Finely chop the remaining 2/3 of the mushrooms. Set aside.
-
Step 2Over medium heat, melt the butter in a large skillet. Add the onions and sugar. Saute until golden brown. Add the mushrooms and saute another 5 minutes.
-
Step 3Stir in the flour. Cook for 2 minutes, stirring constantly, to make a roux. Add the water and stir until smooth.
-
Step 4Add the chicken broth and vermouth. Stir to combine. Add salt and pepper to taste. Bring to a boil while stirring, then reduce heat and simmer for 10 minutes, uncovered.
-
Step 5Ladle into serving bowls. Can garnish with a bit of chopped flat-leaf parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes