Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Yield: 4 - 6 servings
Ingredients: 2 tbsp (30 mL) butter; 1 large onion chopped; 1 finely chopped garlic clove; 1 lb (450 g) mushrooms coarsely chopped; 3 tbsp (45 mL) butter; 3 tbsp (45 mL) all-purpose flour; 1 1/2 cups (375 mL) chicken broth; 2 1/2 cups (625 mL) Milk; 1 tbsp (15 mL) Worcestershire sauce; 1/4 tsp (1 mL) Tabasco sauce; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) pepper; 1 tbsp (15 mL) brandy (optional); 2 tbsp (30 mL) chopped fresh parsley

This recipe is taken from the 1991 Milk Calendar. This is the Creamy Mushroom Soup recipe.

Prep: 15 min
Cooking: 20 min

Yields 4 - 6 servings

Ingredients

2 tbsp (30 mL) butter
1 large onion chopped
1 finely chopped garlic clove
1 lb (450 g) mushrooms coarsely chopped
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1 1/2 cups (375 mL) chicken broth
2 1/2 cups (625 mL) Milk
1 tbsp (15 mL) Worcestershire sauce
1/4 tsp (1 mL) Tabasco sauce
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) brandy (optional)
2 tbsp (30 mL) chopped fresh parsley

READY FOR REWARDS?

Preparation

Melt butter in a skillet. Add onions and garlic. Cook 2 to 3 min until onions are tender. Add mushrooms. Cook until all liquid has evaporated.

Melt butter in a large saucepan or Dutch oven. Whisk in flour. Cook, stirring constantly, 2 to 3 min without browning. Whisk in stock and milk. Add seasoning. Bring to a boil, reduce heat and cook 5 to 8 min.

Meanwhile, purée mushrooms, stir into soup. Cook 5 min. Add brandy if you are using it. Heat thoroughly. Taste and adjust seasoning if necessary. If soup is too thick, add a little additional milk. Reseason if necessary. Serve garnished with parsley and sautéed mushrooms if you wish.