Recipe: Redwood Forest Cream of Mushroom Soup
SoupsREDWOOD FOREST CREAM OF MUSHROOM SOUP
2 lbs. white mushrooms, stems trimmed off
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, chopped
1 1/2 Tbsp. minced garlic
1/2 tsp. dried thyme
Pinch of nutmeg
Salt and pepper, to taste
4 1/2 cups chicken broth
1/2 cup heavy cream
Clean mushrooms and slice; set aside.
Saute onion in oil and butter for 10-12 minutes. Add garlic and cook 2 minutes. Add mushrooms and cook 15 minutes. Season with thyme, nutmeg, salt and pepper.
Add broth and bring to a boil. Reduce to medium heat; cover and simmer 30 minutes. Remove from heat and let cool to room temperature.
Puree the soup in a blender adding the heavy cream gradually.
Makes 6 servings
From: Gina, Fla - 01-21-2000
2 lbs. white mushrooms, stems trimmed off
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, chopped
1 1/2 Tbsp. minced garlic
1/2 tsp. dried thyme
Pinch of nutmeg
Salt and pepper, to taste
4 1/2 cups chicken broth
1/2 cup heavy cream
Clean mushrooms and slice; set aside.
Saute onion in oil and butter for 10-12 minutes. Add garlic and cook 2 minutes. Add mushrooms and cook 15 minutes. Season with thyme, nutmeg, salt and pepper.
Add broth and bring to a boil. Reduce to medium heat; cover and simmer 30 minutes. Remove from heat and let cool to room temperature.
Puree the soup in a blender adding the heavy cream gradually.
Makes 6 servings
From: Gina, Fla - 01-21-2000
MsgID: 3159059
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
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