Mushroom Soup

by on March 1, 2016 » Add the first comment.
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Feeds four
Prep time 20 min
Cooking time 35 min
Total time about an hour

  • 1 TBL EVOO
  • 5 C cremini mushrooms – cleaned, stemmed, quartered
  • 1 onion – half chopped, half minced
  • 1 TBL AP flour
  • 1 tsp celery salt
  • Dash cayenne pepper – powder or sauce
  • Dash black pepper
  • 1/4 C green onions – chopped
  • 1 clove garlic – minced
  • 1/4 C white wine
  • 2 C chicken broth
  • 1 C hot water
  • 1/4 C sour cream
  • 1 TBL chives – chopped

Serve with French Bread

  1. Clean onions (See note below)
  2. Heat EVOO in a Dutch oven
  3. Sautée mushrooms until softened
  4. Add onion pieces
  5. Cook 5 minutes
  6. Add flour and dry spices
  7. Add green onion and garlic
  8. Deglaze with white wine
  9. Add broth and water
  10. Bring to boil
  11. Lower heat and simmer 20 minutes
  12. Use immersion blender to chop until rustic or smooth
  13. Fold in sour cream
  14. Plate topped with minced chives
  15. Serve with French bread
Cleaning mushrooms: The common wisdom is don't wash mushrooms, just use a dry paper towel. Also, don't wash them until you are ready to use them. That being said: Do not wash them if they are being used in a dry application, such as a salad. You can, however, give them a quick rinse underwater if you are immediately baking with them or using them immediately in some sort of soup or other wet application. The towel cleaning should be a suggestion rather than a rule, but when in doubt, just use a dry paper towel.


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