As the weather cools, my cooking brain shifts into soup, stew, and casserole mode.
And last evening, after a rainy and gloomy day, I had my heart set on some Savory Mushroom Soup. I love it’s earthiness and the delicious flavor and the way the sherry, added at the end, reminds me of working at the Marriott’s Panache in Columbus where God prepared for me to meet my future husband, who, it turned out, does not share my love of mushrooms!
But last evening worked out perfectly, as he had a dinner meeting to attend, and I had everything that I needed to prepare this simple, silky soup. Here’s the recipe:
Savory Mushroom Soup
Ingredients:
2 Tablespoons organic olive oil
8 ounces of mushrooms, coarsely chopped
1 cup red onion, finely chopped
1 clove of garlic, minced
1/4 cup organic all-purpose flour
1/2 teaspoon salt
2 cups organic no-chicken broth
1/2 cup organic half&half, optional (if not using, increase broth by 1/2 cup)
1/4 teaspoon ground black pepper
1 Tablespoon sherry
Directions:
Add the olive oil to a medium saucepan. Add the onion and garlic and saute until soft, then add the chopped mushrooms and saute until browned approximately 15-20 minutes. Add the flour and stir while cooking for 1 minute. Add broth and whisk until thickened. Boil for 1 minute, lower heat and add the half and half. Heat through and remove from heat. Ladle into bowls, sprinkle with chopped parsley. Serve with croutons and sherry on the side… to add just before dining.
Prepare your own yummy and delicious soup and Live Well.
Lisa
Loves Doves 