Creamy Mushroom Soup

By gmbeckett

Ingredients

• 2 tbsp butter
• 1 large onion, chopped
• 1 clove garlic, finely chopped
• 1 lb mushrooms, coarsely chopped
• 3 tbsp butter
• 3 tbsp all purpose flour
• 1 1/2 cups chicken stock
• 2 1/2 cups milk
• 1 tbsp Worcestershire sauce
• 1/4 tsp Tabasco sauce
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp brandy (optional)
• 2 tbsp chopped fresh parsley

Preparation

Step 1

Melt butter in a skillet. Add onions and garlic. Cook 2-3 minutes 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, 2-3 minutes without browning. Whisk in stock and milk. Add seasoning. Bring to a boil, reduce heat and cook 5-8 minutes.

Meanwhile, puree mushrooms, stir into soup. Cook 5 minutes. 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 sauteed mushrooms if you wish.