Recipe: Homemade Cream of Mushroom Soup and Double Mushroom Soup (food processor)

HOMEMADE CREAM OF MUSHROOM SOUP

2 tbsp. butter
8 oz. mushrooms, minced
1/4 cup chopped onions
1 clove garlic, minced
1 tbsp. chopped fresh parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. flour
2 cups chicken broth
1 cup milk, yogurt or light cream

Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Saute until mushrooms soften and lose their liquid.

Sprinkle flour over mixture and continue cooking for several minutes.

Add broth gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes.

Puree mixture in blender or food processor, then return to the saucepan.

Stir in milk, yogurt, or cream and heat through.

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DOUBLE MUSHROOM SOUP

3 tbsp. butter or margarine
1 lb. fresh mushrooms, thinly sliced
1 small onion, coarsely chopped
1 clove garlic, pressed
3 tbsp. flour
1/2 tsp. paprika
1/4 tsp. thyme
4 cups vegetable stock
Salt to taste
About 1/2 cup sour cream (for garnish)

In 3 quart pan, over medium heat, melt butter. Add mushrooms, onion, and garlic. Cook, stirring occasionally until vegetables are golden and pan juices have evaporated. Remove and set aside 1/3 of mushrooms.

Stir flour, paprika and thyme into pan. Add stock. Cook, stirring until soup thickens. Reduce heat, cover, simmer for 30 minutes.

In a blender or food processor, puree soup, a portion at a time until smooth. Salt to taste.

Add reserved mushrooms to pureed soup. Heat through.

Garnish each cup with a dollop of sour cream.