Traverse City Record-Eagle

Life

November 8, 2012

Mushroom soup recipe corrected

Because of an editing error, the incorrect amount of pepper was listed in last week's recipe for Cream of Mushroom & Herb Soup. Here is the corrected version.

Cream of Mushroom & Herb Soup

1 stick butter

1 large yellow onion, diced (about 2 c.)

3 cloves garlic, minced

3 8-oz. containers sliced baby bella mushrooms

¼ c. flour

1 c. pinot noir

6 c. chicken stock (Brys prefers Kitchen Basic)

1 t. fresh thyme, minced

1 t. fresh rosemary, minced

1 c. heavy cream

2 ½ t. kosher salt (amount varies depending on saltiness of stock)

¾ t. fresh ground black pepper

Melt butter over medium heat in a large soup pot. Add onion and garlic. Saute until tender. Add mushrooms and continue to sauté until mushrooms are tender and most of the liquid has evaporated.

Add flour, continue to stir and cook for one minute. Add wine and deglaze the pan, scraping up any brown bits. Next add chicken stock and herbs. Bring soup to boil, then simmer, uncovered, for 15 minutes.

Using an immersion blender or regular blender, puree soup. Add cream, salt and pepper to taste and stir. Makes 6-8 servings.

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