Sunday, 11 September 2016
Mushroom Soup- JJ style!
This mushroom soup is the best ever......well, that's what Wee Bear says and everyone I have EVER served it to! It is so easy and really doesn't take much time. I use Fat Free half and half, so it keeps it on the friendlier side! I think the Madeira Sherry takes this soup to another level and it is just enough to send you back for a second cup! I use just 1/4 cup of heavy cream, however, you can eliminate it, however the soup will not have the same richness.
I recently served this at a Woodland themed baby shower that I helped to host for my daughter-in-law (yes I'll have a separate post for the shower) Almost every person at the shower came to me and said, "I love that soup, do you have the recipe?" I of course said I would post on the blog! Every bit of this soup was eaten! Wee Bear was really disappointed!
JJ's Mushroom Soup
1 1/2 lb mushrooms, button mushrooms or a combination of wild and button
3 T. chopped shallots
6 T. butter
1/4 c. flour
1 tsp. dry mustard
2 c. chicken stock, use home made or Swansons (or one you know has good flavor)
2 c. half and half, I used fat free
salt and pepper
1/4 c. Madeira ( a sherry wine in the grocery)
1/3 c. chopped chives
1/4 c. heavy cream (optional)
In a food processor with metal blade, chop the clean mushrooms.
In a heavy pot, melt the butter and cook the shallots for a few minutes, or until translucent. Add the mushrooms and cook until tender. Stir in the flour and mustard and cook for 3-5 minutes. (Cooking the flour will help to prevent lumps)
Add the chicken stock slowly, stirring....cook until thickened. Season to taste with salt and pepper, then add the half and half and Madeira sherry. Add the heavy cream (optional).
Serve with snipped chives on top!
Our 11 th grand baby is about to arrive! Little Katie is expected in October! I have been quite busy making a quilt and helping to organize and host a "Woodland Baby Shower"! It was really fun!