creamy comfort mushroom soup
(2)
Our family adores cream soups... The creamier, the better! With this one, we love to make a loaf of sourdough in the bread maker and serve thick slices with the soup for dipping. A variety of mushrooms can be used in this soup, but we like to keep it easy and inexpensive. This is one of those ultimate comfort foods, pure and simple!
(2)
yield
6 to 8
prep time
20 Min
cook time
20 Min
Ingredients For creamy comfort mushroom soup
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1/4 lborganic butter
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1 1/2 lbwhite mushrooms, washed and thinly sliced
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2shallots, finely chopped
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1 tspkosher salt
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1 pinchground pepper
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5 Tbspall-purpose flour
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1 corganic whole milk
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1 corganic half and half
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16 ozorganic chicken broth or stock
How To Make creamy comfort mushroom soup
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1Melt 3 tablespoons of butter in a medium pot over medium heat. Add mushrooms and shallots. Cook in butter for 1 to 2 minutes. Reduce heat to very low. Cover and cook mushrooms, stirring occasionally, until they are soft, 5 to 7 minutes.
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2Uncover pot and increase heat to medium. Add salt and pepper, and cook on medium heat for 1 minute. Turn off heat and set aside.
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3In a separate pot over medium heat, melt the remaining 4 tablespoons of butter. Slowly whisk in the flour, milk, and half & half. Continue whisking until smooth. Cook mixture, stirring often, until thickened and bubbling.
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4Continue stirring and slowly add the chicken broth or stock. Bring mixture to a gentle simmer. Add cooked mushrooms, and season with salt and pepper to taste. Soup may be thinned with milk or half & half if desired. Ladle into bowls and serve with thick slices of bread.
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