Earthy, wholesome, and delicious!
Sauteed Mushroom Soup
2 TBSP butter
1 large shallot; minced
2 cloves garlic; minced
16 oz fresh mushrooms; roughly chopped (I used baby Bella's, but button would work as well and if you can find wild mushrooms, even better!)
2 TBSP fresh dill; minced or 2 tsp dried dill
Salt and pepper to taste
3 TBSP butter or olive oil
2 TBSP flour
2 cups vegetable broth
1 cup milk (I used goat milk)
3 TBSP good light sherry (optional)
In a medium skillet melt butter and add shallots, sauté until translucent and beginning to caramelize. Add garlic and mushrooms, sauté about 5 minutes. Add dill and salt and pepper and cook for one more minute. Set aside.
In a stock pot melt butter and add flour. Whisk and sauté until a deep golden brown. While continuously whisking, add broth and milk. Add mushrooms and accumulated juices and sherry. Cover and simmer 15 -20 minutes. Taste and adjust seasonings as needed. Garnish with chopped dill, and sour cream if desired. Serves 4 at approximately 210 calories per serving.
**Warning** This recipe claims to feed four, but I finished the entire pot off by myself in two days (Sorry Wingnut).