Models' Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 Tbs butter, divided1 large carrot, chopped1 large onion, chopped2 celery stalks, chopped8 oz fresh mushrooms, thinly sliced4 Tbs all purpose flour6 cups homemade chicken stock2 Tbs chopped fresh thyme1 Tbs chopped fresh marjoram2 Tbs whipping cream6 Tbs dry white wineSalt & freshly ground black pepper to taste
In a large skillet, melt 2 Tbs butter & cook carrot, onion & celery covered, over medium-low heat for 15 to 25 minutes until vegetables soften. Set aside to cool.
In a small skillet, melt 1 Tbs butter & sauté mushrooms briefly until they are cooked through & begin to yield some juice. This takes less than 5 minutes. Set aside.
In a blender, puree the carrot, onion & celery. In large skillet, melt the last 2 Tbs butter, stir in the flour & cook over low heat until flour bubbles. Slowly whisk in the stock. Cook & stir over medium heat until hot & thickened, about 10 minutes. Stir in thyme, marjoram, whipping cream, mushrooms, wine & pureed vegetables until hot & bubbly, about 5 minutes. Salt & pepper to taste. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user CELTIC_WITCH.
In a small skillet, melt 1 Tbs butter & sauté mushrooms briefly until they are cooked through & begin to yield some juice. This takes less than 5 minutes. Set aside.
In a blender, puree the carrot, onion & celery. In large skillet, melt the last 2 Tbs butter, stir in the flour & cook over low heat until flour bubbles. Slowly whisk in the stock. Cook & stir over medium heat until hot & thickened, about 10 minutes. Stir in thyme, marjoram, whipping cream, mushrooms, wine & pureed vegetables until hot & bubbly, about 5 minutes. Salt & pepper to taste. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user CELTIC_WITCH.
Nutritional Info Amount Per Serving
- Calories: 216.1
- Total Fat: 14.5 g
- Cholesterol: 40.0 mg
- Sodium: 368.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.2 g
- Protein: 7.1 g
Member Reviews
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BARBCRAWFORD14
Made this recipe yesterday and it is delicious. I made some substitutions by doubling And using two kinds of mushrooms, added tumeric, Swanson low salt chicken broth and half olive oil for half of the butter. I also added a couple of bay leaves and some fresh rosemary and thyme. Very good! - 7/29/16