Homemade Cream of Mushroom Soup from Eating Well Magazine

By BClover

Ingredients

• * 2 tablespoons olive oil
• * 2 leeks, chopped and then rinsed (or I think an equivalent amount of onion would work)
• * 1 1/2 pounds mushrooms, sliced
• * 1 cup dry sherry (you could experiment with other wines as well)
• * 1/4 cup whole-wheat flour
• * 2 cups milk
• * 1/2 cup grated Parmesan cheese
• * 1/2 cup sour cream
• * 1/3 cup chopped flat-leaf parsley
• * 1/2 teaspoon salt
• * 1/4 teaspoon pepper

Preparation

Step 1

1. Heat oil over medium heat. Add leeks (or onion) and cook, stirring occasionally, until just starting to brown, 4 or 5 minutes.
2. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 10 or 12 minutes.
3. Add sherry (or other wine), increase heat to high and cook until most of the liquid has evaporated, about 5 minutes.
4. Sprinkle the vegetables with the flour and stir to coat.
5. Add milk; bring to a simmer and cook for 1 minute while stirring.
6. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from heat.