Cream of Mushroom Soup

By sandiB2010

Recipe adapted from Yankee Magazine's Lost and Vintage Recipes

Ingredients

• 6 tbs of butter
• 1 lbs sliced button mushrooms
• 1/2 cup diced onion
• 1 tsp salt
• 1/4 tsp pepper
• 1 clove minced garlic
• 3 tbs all purpose flour
• 1-2 cups chicken stock (the thicker you like your soups the least amount of stock you want to use)
• 2 cups light cream
• 1 cup sour cream
• Chives for garnish

Preparation

Step 1

In a heavy bottom pot, like a dutch oven. Add half of your butter, mushrooms, onion, salt, pepper and garlic. Cook over medium heat stirring frequently until golden and onions are caramelized. About 15 minutes. Remove mushroom mixture form the pan, and set aside.

Reduce heat to low, add remaining butter and flour. Cook and stir until it is glossy. Pour in 1 cup of your chicken stock and cream slowly. Turn heat back up to medium and whisk continuously, until mixture has thickened. If it is too thick go ahead and add some more chicken stock. I wanted it a tad thinner (personal preference)

Stir in mushroom mixture, this is when I pull out my immersion blender. I am not a fan of large chunks of mushrooms so I blended it for a moment. This added to the creaminess and eliminated my texture issues! I reserved some mushroom chunks for my husbands bowl. Stir in sour cream before serving.

Serve garnished with chopped chives and your favorite crusty bread!