Mushroom Soup (Brown)
Summary
| Yield | |
|---|---|
| Source | http://www.epicurious.com/recipes/food/views/Fresh-Wild-Mushroom-Soup-23... |
| Prep Time | 5 minutes |
| Cuisine | American |
| Dish Type | Soups and Stews |
| Main Ingredient | Mushroom |
| Meal (Course) | First Course |
| Preparation Method | Slow-Cook |
Description
A beefy mushroom soup, this is a variant of Bon Appétit's recipe (see the Epicurious link). Rich - but not heavy - this soup can either serve as the first course of a robust meal or stand as a strong entrée for lunch or a light dinner.
Ingredients
- 8 T butter (divided)
- 3⁄4 c sweet onion, finely chopped
- 8 oz white button mushrooms, stemmed & finely chopped
- 8 oz white button mushrooms, stemmed & sliced
- 8 oz mixed gourmet mushrooms (shitake, oyster & portabella), sliced
- 2 t sweet basil
- 1 t tarragon
- 2 T red wine
- 2 T all purpose flour
- 4 c beef broth
Instructions
Melt 6 tablespoons of butter in large pot over medium-high heat. Add chopped onions and sauté until golden (about 5 minutes).
Add chopped mushrooms and sauté over medium heat until mushrooms begin to brown (about 8 minutes).
Add 2 tablespoons of butter, melt, then add the remaining mushrooms. Sauté lightly over medium heat (about 5 minutes), then add basil, tarragon and wine. Bring to a light boil over medium-high heat and mix in flour until smooth.
Slowly stir in broth, then bring soup to boil. Reduce heat and simmer (uncovered) for at least 10 minutes.
Season to taste at serving with salt and pepper (if desired).
It lists 8 oz of white
It lists 8 oz of white button mushrooms twice. Do you need 16 oz?
Yes: Two 8 oz packages of white buttons!
You'll notice that you use them differently: the first 8 ounces gets finely chopped to help form a thickening base for the soup, while the second is sliced & sautéed to balance flavors with the third 8 ounces of mixed gourmet !
Stuart Curtis Lathrop
email: theman@stuartlathrop.com
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