Wednesday, February 3, 2010

Warm Up with Cream of Mushroom Soup

Raindrops on rose and whiskers on kittens - yes, a few of my favorite things but in the chilly days and night of winter Cream of Mushroom Soup (which is totally un-photogenic) is at the top of my 'favorite things' list. I can hear a few of you out there whining "but I don't like Cream of Mushroom Soup", and I will tell you the same thing I tell my 4 year old nephew - but maybe you do. You see, this tastes nothing like the canned variety of mush that comes from the grocery stores. Here's the criteria for liking it:

do you like mushrooms?
do you like butter?
do you like chicken broth?
do you like cream?

If you answered yes to those things - you will love this soup.

Mushrooms are good for you too! Check out this article about the health benefits of mushrooms.

What? Still whining, but now you don't have time to make Cream of Mushroom Soup from scratch? This happens to be one of the quickest meals you can prepare - you'll be surprised at how quick (actual hands on time) a dinner this can be. Plus, it's very filling and satisfying so you eat a serving size and you're satisfied.


4 10oz packages of sliced baby bella mushrooms
4 cloves minced garlic
2 chopped onions
4 cups of chicken stock
4 tablespoons butter
1 cup whipping cream
1/2 tsp thyme
1/4 tsp nutmeg
1/4 c dry sherry (gives a nice flavor, but you can do without)
1/4 c white spelt flour

Here we go:
Saute onions and garlic in the butter until tender. Add the mushrooms and cook just for a few minutes - say 5. Now sprinkle the spelt flour over the mushrooms and stir to coat them completely.

Cook for about a minute and then add the chicken stock, thyme, nutmeg, salt and pepper. Simmer for 15 minutes. Slowly pour in the cream (action shot)

and simmer 10 minutes more. Add the sherry just before serving. Makes about 5-6 bowls of soup. Garnish with scallions and enjoy!

Members can pick up your hard copy of this recipe (this evening) at under Recipe of the Week/1-3-10.

Enjoy the day -Wonderwoman

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