Monday, May 6, 2013

Sauteed Mushroom Soup

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). Print Friendly and PDF


Steve Finnell said...

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Sophie Miriam said...

Looks delicious! Do you think replacing the flour with corn starch would work too?

Maurisa said...

Hmmm, I don't know, Sophie. Are you off wheat? I might look at making a gluten free roux. Let me see what I can find. Corn starch is a great thickener, but I have never heard it used for roux.

Maurisa said...

Sophie, here is what I found for a gluten free roux:

I would imagine you could find sweet rice flour in the gluten free aisle of the local grocer.

Let me know if it works :)

Sophie Miriam said...

Yes, I've gone gluten free for the foreseeable future. I can find rice flour at the health food store conveniently located across the street. Thank you very much!