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Marvelous Mushroom Soup
Mushroom lovers always look forward to this soup at our dinner parties, and it is always a family favorite. The combination of domestic and Portobello mushrooms results in a really rich mushroom flavor that is highlighted by the other ingredients. For those watching their waistline, use water in place of the cream for a thinner, lighter soup.
2 tablespoons butter
2 tablespoons olive oil
2 cups finely chopped onions
1 pound chopped white mushrooms
12 ounces chopped Portobello mushrooms
Salt
Freshly ground black pepper
4 cups vegetable stock
1 cup dry red wine
1 cup heavy cream
Heat the olive oil and butter in a large Dutch oven or kettle. Add the onions and sauté over medium heat until they are soft and golden brown, about 15 minutes. Add the mushrooms and season liberally with salt and pepper. Reduce the heat to medium low, and simmer for 20 minutes, stirring occasionally. Add the vegetable stock and wine. Cover and simmer for 45-50 minutes. Add the cream and heat through. Serve hot.
Makes 8 servings.
Preparation Time: 15 minutes
Cooking Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
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