|
Cream of Mushroom Soup
Back to Recipe Archive
By popular demand from our Pioneer Square customers,
we've modifed this rich and delicious vegetarian soup for your kitchen. Enjoy!
Yield: 6-8 servings
1 lb White Mushrooms, sliced
1 medium Yellow Onion, diced
1 clove Garlic, minced
2/3 cup White wine
4-6 cups Vegetable stock
6 Tbsp Butter, unsalted - divided
1 sprig Rosemary, fresh, finely minced
1/4 cup Flour
1-1/3 cup Heavy Cream
1-1/3 cup Half & Half
Tabasco
In large soup pot, melt 2 tablespoons of butter over medium heat. Add onions and sauté until slightly
tender - about 2 minutes. Add mushrooms and sauté until tender. Add garlic and sauté briefly.
Deglaze pot with white wine, being certain to scrap up all little bits of vegetable stuck to the bottom
of the pot. To this mixture, add vegetable stock to cover, bring to a boil, reduce heat and simmer.
Meanwhile, make a light roux by melting 4 tablespoons of butter in a separate saucepan over medium heat.
Add flour and whisk until completely incorporated. Allow roux to cook a few minutes to cook off any
flour taste. Gradually whisk in heavy cream and half & half, whisking until smooth.
Add the white sauce to the stock, whisking continuously while adding.
Bring soup to a boil, reduce heat and simmer approx. 10-15 minutes.
Salt and pepper to taste. We add a splash of Tabasco for good measure!
Serve and enjoy!
|
