I LOVE cream of mushroom soup but the sodium in the canned stuff is a killer. I just made this recipe, although I posted it (I think) in the middle of a thread somewhere. Note my alterations at the end.
Cream of Mushroom Soup
* 5 cups sliced fresh mushrooms
* 1 1/2 cups chicken broth
* 1/2 cup chopped onion
* 1/8 teaspoon dried thyme
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 cup half-and-half (or milk is okay, too)
* 1 tablespoon sherry or dry white wine
DIRECTIONS:
1. In a large heavy saucepan, sauté onion in the butter until translucent, add the mushrooms and cook until wilted. Whisk in the flour until smooth. Add the salt, pepper, broth and thyme, heat, stirring constantly until thickened.
2. Optional: In blender or food processor, puree 1/4 or more of the mixture, leaving some chunks in it. Add back to pot.
3. Adjust seasonings to taste, and add sherry or white wine.
Notes: I sliced a package and a half of Baby Bella Mushrooms, probably about 2-1/2 cups or so. While it was very flavorful, I'd use less the next time, or double the broth and cream. I used about a teaspoon of fresh thyme, and half and half, not milk. Forgot to add white wine, and had no sherry. Did NOT blend any of the mushroom mixture. It was delish with a loaf of hot crusty bread.
Photo is just the mushrooms sautéing...
This message was edited Dec 13, 2004 10:44 AM
