Mushroom Soup

1 oz. butter, 2 tablespoons
1 small onion, finely chopped
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
1/8 teaspoon cayenne
3 3/4 cups chicken broth
1 lb. mushrooms, stalks removed, wiped clean and sliced
1 bay leaf
5 oz. heavy cream (5/8 cup)

In large pan, melt butter over medium heat. When foam subsides, add onion and fry, stirring occasionally for 5 to 7 minutes or until onion is soft and translucent but not brown. Remove pan from heat.

With wooden spoon, stir in flour, salt, pepper, oregano and cayenne to make a smooth paste. Gradually stir in broth, being careful to avoid lumps. Stir in mushrooms and bay leaf. Return pan to heat and bring soup to boil. Stir constantly. Reduce heat to low, cover pan and simmer for 30 minutes. Uncover pan and stir in the cream. Cook soup, stirring constantly for 2 to 3 minutes or until hot.

Remove pan from heat. Remove and discard bay leaf and serve.

Serves 4 to 6

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