Cream of Mushroom Soup for Two
"This is so easy to put together, and it's delicious. You will never go back to canned mushroom soup after trying this recipe! I have made this using both the evaporated milk and the half and half cream and I have even used a mixture of both. It's all up to each individuals preference."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (631.9 g)
- Calories 394.8
- Total Fat - 27.4 g
- Saturated Fat - 17 g
- Cholesterol - 74.5 mg
- Sodium - 2218.4 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 4.9 g
- Sugars - 14.1 g
- Protein - 14.4 g
- Calcium - 250 mg
- Iron - 0.5 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt 2 tablespoons butter over medium-high heat, in a heavy bottom pot or Dutch oven.
Step 2
Add the mushroom and cook until soft and almost all the juices have evaporated. Pour the mushrooms into a bowl and set aside.
Step 3
Return the pot to the stovetop, and melt the remaining butter, add onions, garlic, thyme, and rosemary, and cook until the onions are translucent.
Step 4
Add the wine and cook until the liquid is reduced to half.
Step 5
Stir in half the mushrooms and 2 tablespoons flour and mix until everything is wet and coated, cook for about half a minute, until slightly bubbling.
Step 6
Add the broth, a little bit at a time, until it has thickened to a gravy consistency.
Step 7
Slowly stir in the cream or evaporated milk and warm through.
Step 8
Cream the mixture with an immersion blender, then add the remaining mushrooms.
Step 9
Ladle into bowls and enjoy!
Tips
No special items needed.
3 Reviews
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