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Extra Creamy Mushroom Soup

  • Roux:
  • 3/4 cup (1 1/2 sticks) unsalted butter, cubed
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  • Soup:
  • 1 1/2 pounds baby portabella or cremini mushrooms, sliced
  • 1 yellow onion, finely chopped
  • 3 ribs celery, finely chopped
  • 3 carrots, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1/2 cup dry white wine
  • 3 tablespoons olive oil
  • 3 cups low-sodium vegetable or chicken broth
  • 2 cups parmesan cheese, grated
  • kosher salt and freshly ground pepper, to taste
  1. In a medium saucepan over medium heat, melt butter, then sprinkle in flour to create a roux.
  2. Cook roux for 2-3 minutes, or until golden, then stir in whole milk. Continue cooking for 8-10 minutes, or until thickened.
  3. Remove from heat and set aside until ready to use later.
  4. Melt olive oil in a large stock pot or Dutch oven over medium-heat and sauté onion, celery and carrot for 6-8 minutes, or until softened. Season with salt and pepper.
  5. Add mushrooms and cook until softened, 5-7 minutes. Stir in garlic and cook for 1-2 minutes, or until fragrant. Season with thyme, sage and rosemary.
  6. Pour in wine to deglaze pan, making sure to scrape up browned bits from the bottom of the pan, then add vegetable or chicken broth.
  7. Bring to a boil, then reduce heat to a simmer and cook for another 15 minutes.
  8. Stir in cooled roux and cook for another 5-10 minutes before serving, then add in parmesan cheese.
  9. Transfer soup to serving bowls and serve hot.