Fresh Mushroom Soup
Fresh Mushroom Soup
8 oz. shitake or button mushrooms
6 oz. small oyster mushrooms
1/3 cup shopped shallots
2 tablespoons butter
2 tablespoons all- purpose flour
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 -14 ½ oz. can veggie or chicken broth (1 ¾ cup)
2 cups ½ and ½ or light cream
1/8 teaspoon ground saffron or saffron threads (optional)
Clean and cut up mushrooms. Cook mushrooms in butter uncovered. Stir in flour, salt and pepper. Add broth. Cook over medium heat until thickened and bubbly. Add saffron .
8 oz. shitake or button mushrooms
6 oz. small oyster mushrooms
1/3 cup shopped shallots
2 tablespoons butter
2 tablespoons all- purpose flour
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 -14 ½ oz. can veggie or chicken broth (1 ¾ cup)
2 cups ½ and ½ or light cream
1/8 teaspoon ground saffron or saffron threads (optional)
Clean and cut up mushrooms. Cook mushrooms in butter uncovered. Stir in flour, salt and pepper. Add broth. Cook over medium heat until thickened and bubbly. Add saffron .
Mmmmm. Love me some mushroom soup.
ReplyDeleteHey, have you heard about the new tea and spice shop that's opening in downtown Asheville? Looks interesting.
http://www.spiceandtea.com/
Have not, but will check it out.
ReplyDeleteJohn, if you add 2 Tbs minced parsley to the chopped mushrooms, they add little bits of green to the soup, great for eye appeal, and 2 Tbs sherry which you boil off a bit before you add the broth, you will find this soup goes to another level.
ReplyDeleteBon Appetit!
Patsi
Patricia,
ReplyDeleteThanks, I will give it a try!