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easy mushroom soup

Month: August 2018
Author: The Mushroom Council


ingredients   

  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 4 ounces crimini mushrooms, chopped
  • 4 ounces white button mushrooms, chopped
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • ¼ teaspoon fine sea salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • Sliced sautéed mushrooms for garnish, optional
  • Chopped parsley for garnish, optional


directions


1 - Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
2 - Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
3 - Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
4 - Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.


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