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Sauteed Mushroom Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Butter-sautéed mushrooms in a light roux-based soup.

Ingredients

  • 5 Tablespoons Unsalted Butter, Divided
  • 1 bulb Shallot, Minced
  • 2 cloves Garlic, Minced
  • 16 ounces, weight Fresh Mushrooms, Roughly Chopped (Button, Baby Bellas, Or Wild)
  • 2 Tablespoons Fresh Dill, Minced
  • 1 teaspoon Salt
  • ¼ teaspoons Pepper
  • 2 cups Low Salt Vegetable Broth
  • 1 cup Milk (I Use Goat Because Of Dairy Allergies)
  • 3 Tablespoons Light Sherry (optional)
  • Sour Cream, To Serve (optional)

Preparation

In a medium skillet, melt 2 tablespoons butter and add shallots, sauté until translucent and beginning to caramelize. Add garlic and mushrooms, sauté about 5 minutes. Add dill and salt and pepper and cook for one more minute. Set aside.

In a stock pot, melt remaining 3 tablespoons butter and add flour. Whisk and sauté until a deep golden brown. While continuously whisking, add broth and milk. Add mushrooms and accumulated juices and sherry. Cover and simmer 15 -20 minutes. Taste and adjust seasonings as needed.

Garnish with chopped dill, and sour cream if desired.

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Avatar of Amanda

Amanda on 5.11.2013

Great flavors. I did add a little Worcestershire sauce and hot sauce. I would definitely make this again. I garnished with feta. Delicious!

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