Mushroom Soup (Prodigy)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 2 | medium |
onions
finely minced |
|
| 1 ¾ | pounds |
mushrooms
sliced |
|
| 1 | cup |
sherry
dry or madeira |
*
|
| 2 | tablespoons |
thyme
fresh, chopped, or 1 ts dried thyme |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
milk
|
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 2 | medium |
onions
finely minced |
|
| 793.8 | g |
mushrooms
sliced |
|
| 237 | ml |
sherry
dry or madeira |
*
|
| 3E+1 | ml |
thyme
fresh, chopped, or 1 ts dried thyme |
*
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
milk
|
|
| 237 | ml |
heavy whipping cream
|
|
Directions
MELT BUTTER IN A 2-QUART POT over medium heat on the stove.
Add the onions and cook covered, stirring occasionally, for 10 minutes or until onions are soft.
Add the mushrooms, replace the cover and continue to cook another 10 minutes.
Add the sherry, thyme, salt and pepper.
Sprinkle the onion/mushroom mixture with flour and cook, stirring, about a minute.
Add the milk and cream, cover and simmer 10 minutes more.
Do not let the soup come to a rolling boil or the milk will curdle.
Serve the piping hot soup immediately.
