Cream Of Mushroom Soup
- 5 tablespoons butter
- 1 large onion chopped small pieces
- 1 1/2 pounds mushrooms chopped small pieces
- 1/2 cup dry white wine
- 2 1/2 cups chicken broth
- 1 cup half and half
- 1 dash ground nutmeg
- Salt to taste
- Freshly-ground black pepper to taste
In a large saucepan, melt the butter and sauté the onion until translucent. Add the mushrooms and continue to sauté for 5 minutes. Stir in the wine and cook for a few minutes, then add the broth. Cook for 15 minutes. Slowly add the cream and simmer for 5 minutes, never allowing it to boil.
When you are ready to serve, add the nutmeg, salt, and pepper. Serve hot.
This recipe yields 4 first course servings.
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