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Creamy Mushroom Soup
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 20 mins
- Yields 4 to 6 servings
Preparation
What You Need
2 tbsp
(30 ml)
butter
1
large onion, chopped
1
clove
garlic, finely chopped
1 lb
(500 g)
mushrooms, coarsely chopped
3 tbsp
(45 ml)
butter
3 tbsp
(45 ml)
all-purpose flour
1 1/2 cups
(375 ml)
chicken stock
2 1/2 cups
(625 ml)
milk
1 tbsp
(15 ml)
Worcestershire sauce
1/4 tsp
(1 ml)
Tabasco sauce
1 tsp
(5 ml)
salt
1/4 tsp
(1 ml)
pepper
1 tbsp
(15 ml)
brandy (optional)
2 tbsp
(30 ml)
chopped fresh parsley
Instructions
Melt butter in a skillet. Add onions and garlic. Cook 2 to 3 min until onions are tender. Add mushrooms. Cook until all liquid has evaporated.
Melt butter in a large saucepan or Dutch oven. Whisk in flour. Cook, stirring constantly, 2 to 3 min without browning. Whisk in stock and milk. Add seasoning. Bring to a boil, reduce heat and cook 5 to 8 min.
Meanwhile, purée mushrooms, stir into soup. Cook 5 min. Add brandy if you are using it. Heat thoroughly. Taste and adjust seasoning if necessary. If soup is too thick, add a little additional milk. Reseason if necessary. Serve garnished with parsley and sautéed mushrooms if you wish.
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