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).