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Ingredients
- 8 Tablespoons butter (one stick), divided use
- 24 ounces mushrooms (white button, Portobello and shiitake - any combination - white button is commonly used, the others add "depth" to the soup)
- 1 1/2 teaspoons salt
- 1 medium onion, chopped
- 1/4 cup flour
- 1/2 teaspoon white pepper, or to taste
- 4 cans (10 3/4 ounces ea) chicken or vegetable broth
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups heavy whipping cream
- shredded parmesan cheese for garnish
Details
Servings 4
Preparation
Step 1
Clean mushrooms with a brush or damp paper towel. Cut 1/3 of the mushrooms into slices (usually from the Portobello variety) chop 1/3 and puree the last 1/3 into a paste (to be used as a thickening agent).
Melt half of the butter in a large stockpot and sauté sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and onion and salt. Cook, stirring often, until onion is soft. Add pureed mushroom paste and cook until warmed. Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth (and all flour is incorporated without lumps). Slowly add broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.
Add heavy whipping cream and bring to a simmer. (Do Not Boil.) About 5 - 10 minutes.
Ladle into soup bowls and garnish with parmesan cheese.
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