Wednesday, March 2, 2011

Savory Mushroom Soup

This soup was so good, absolutely nothing like that stuff in a can.
This will assemble in a jiffy, is rich enough for company and homey enough for a casual dinner.
Loaded with mushrooms, rich with butter and cream, flecks of parsley for color. Beautiful.
4 tablespoons butter
1 large onion, chopped
3 cloves garlic, pressed or minced
salt and pepper to taste
1 # fresh white button mushrooms, sliced
1/4 cup white wine
1 tablespoon dry parsley or 1 1/2 tablespoons fresh, minced
1/4 teaspoon fresh rosemary, minced
4 cups chicken broth or vegetable broth
1/2 cup (or more) cream
Saute the onion in the butter, when translucent,
add the garlic and mushrooms and saute for another couple minutes.
Add the wine, loosening the brown bits from the bottom of the pan, add broth and seasonings, cook until the mushrooms are tender.
 Add cream.
 Served as a first course or as a meal with a salad and bread, so good you can't go wrong.
For those of you who are looking for lower fat content, it was delicious before adding the cream too!


  1. Mushroom soup is one of my favorites. I will definitely be trying this. I like the fresh herb addition. And I'm thinking this recipe would also work well if I come across a morel or 2.

  2. The herbs did it for me, much needed update to an old flavor.

  3. This looks fabulous Joanne! Can't wait to try it! Thanks for adding the "printer friendly" option as I will be using it :)