Velvety Cream of Mushroom Soup with Herbs
by Judy
Inspired by La Madeleine restaurant
4 cups chopped mushrooms
1 large onion, diced
1 teaspoon herbes de Provence
6 Tablespoons butter, divided
5 Tablespoons Bob's Red Mill Organic Whole Wheat Flour
4 cups chopped mushrooms
1 large onion, diced
1 teaspoon herbes de Provence
6 Tablespoons butter, divided
5 Tablespoons Bob's Red Mill Organic Whole Wheat Flour
1 cup half-and-half
1 cup heavy cream
1 cup heavy cream
1 Tablespoon concentrated beef base
2 cups beef broth
1/2 Tablespoon salt
1/2 Tablespoon black pepper
1/4 cup dry sherry
Fresh thyme for garnish
In food processor, process mushrooms until very finely chopped, but not quite pureed. In a skillet, saute onions in 2 tablespoons of the butter, then add the mushrooms and herbes de Provence and lightly saute. Set skillet aside. In Dutch oven or large heavy pan, melt remaining 4 tablespoons butter. Add the flour to make a roux, stirring constantly, and cook for about a minute. Whisk in half-and-half, cream, beef base, and broth, and cook over medium heat, whisking, until thickened. Add mushroom and onion mixture, salt, pepper, and sherry. Serve with a sprig of fresh thyme. Enjoy!
1/2 Tablespoon salt
1/2 Tablespoon black pepper
1/4 cup dry sherry
Fresh thyme for garnish
In food processor, process mushrooms until very finely chopped, but not quite pureed. In a skillet, saute onions in 2 tablespoons of the butter, then add the mushrooms and herbes de Provence and lightly saute. Set skillet aside. In Dutch oven or large heavy pan, melt remaining 4 tablespoons butter. Add the flour to make a roux, stirring constantly, and cook for about a minute. Whisk in half-and-half, cream, beef base, and broth, and cook over medium heat, whisking, until thickened. Add mushroom and onion mixture, salt, pepper, and sherry. Serve with a sprig of fresh thyme. Enjoy!
Best cream of mushroom soup, ever! We miss you, Judy.
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