Hearty Cream of Mushroom Soup

Here is one of my husband's family recipes for a super hearty cream of mushroom soup. Using a mixture of mushrooms for this recipe gives this soup character. Makes a flavorful meal that is usually served with a fresh crusty bread. I usually double this batch so we have plenty of leftover for lunch the next day.

Serves 4-5 as a light meal
Prep Time 15min
Cook time 35-40 min


Ingredients:
10 oz white button mushrooms (can try portobello for a more heartier soup)
1 tbsp oil
3 tbsp butter
1 small onion finely chopped
1 tbsp plain flour
2 cup vegetable stock
2 cups milk
1 pinch dry basil
2-3 tbsp cream
salt & pepper to taste
fresh basil leaves to garnish

1. Separate the mushrooms caps from the stalks. Finely slice the caps and chop the stalks.

2. heat the oil and half of the butter in a heavy pan. Add the onion, mushroom stalks & about 3 quarters of the mushroom caps. Fry for about 1-2 min, stirring frequently, then cover & sweat for about 6-7 min, stirring from time to time.

3. Stir in the flour & cook for about min. Gradually add the stock & milk ( I do 1 cup stock, then 1 cup milk, then 1 cup stock, then last cup of milk, stirring and giving couple mins between each drop) You want to try to have a smoother thinner consistency. Add the dry basil, & season to taste. Bring to a boil and simmer partly covered, for about 15 min

VARIATION: Chestnut,oyster, or field mushrooms may be used instead of the white button mushroom. They give a fuller flavor but turn the soup brown.

4. Pour contents into a food processor or blender ( I use my Vitamix blender) & process until smooth.

5. Melt the rest of the butter in a frying pan & fry the remaining mushroom caps gently for about 3-4 minutes until they are just tender.

6. Pour the soup into a clean pan & stir the fried mushrooms. Heat until very hot and adjust the seasoning. Add the cream, if using.

7. Sprinkle with fresh basil leaves & serve hot.

Hope you give it a try. Be sure to comment below if you do. Buon Appetito..