Isn't the trophy lovely!
The first time I made this Mush-Room Soup recipe was for a soup & cake contest a year ago. . . well guess what. . .? I went home with the golden spoon award... now that is funny!
Funny, because I couldn't decided which recipe to make that day... I just couldn't make up my mind... I love making soups and stews and I have several favs but on a whim... I decided to try something new... something different... like this Creamy Mushroom Recipe!
I got it off the Internet and I don't remember where? it's been too long...but I do have a copy of the recipe to share.
Sorry, it's taken me so long for those who have asked me for it, but now you can make this yummy soup whenever you want.
Mushroom Soup:
1/4 cup butter
1 medium white onion, chopped
4 cloves garlic, minced
2 bay leaves
2 tsp. fresh snipped rosemary
1-1/2 lb. button mushrooms, coarsely chopped
2 14-oz. cans chicken or vegetable broth
2 cups whipping cream
2 Tbsp. olive oil
Directions
1. In large saucepan melt butter. Add onion, garlic, bay leaves, and rosemary cook over medium heat 5 minutes or until onion is tender. Add mushrooms; cook and stir 5 minutes. Add broth; bring to boiling. Reduce heat; simmer, uncovered, 5 to 10 minutes more or until mushrooms are tender. Remove bay leaves. Cool slightly.
2. In processor or blender, a third at a time, blend soup until almost smooth. Repeat with remaining soup. Return to the pan; season with salt and pepper. Bring to boiling. Whisk in cream; heat through.
3. Stir in oil. To serve, ladle soup in bowls, sprinkle snipped rosemary.
Serves 12.
1 comments:
I'm definitely going to have to make this!
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