Creamy Mushroom Soup

Creamy Mushroom Soup
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Easy and delicious!

8 TBS (1 stick) of butter
2 yellow onions, finely diced
2lbs sliced mushrooms
5 C Chicken broth
1 C heavy cream or half & half
1/4 c cooking sherry
salt, pepper & nutmeg to taste

Melt butter in soup pot. Cook onions and mushrooms over med-low heat until onions are clear. Add chicken stock, bring to a boil then reduce to a simmer for 20 minutes. With a slotted spoon, remove most of the mushrooms and onions from the broth and blend in a food processor. Return to the broth. Add cream, sherry and seasonings, and simmer for 10-15 minutes.

You can use less broth if you want a thicker soup OR blend a few TBS of flour or cornstarch with a few spoonfuls of the soup, and then gradually whisk that into the pot.

 

I think that would put me over my cholesterol limit for the next six months!!!!!

 

I hear ya! I use half n half instead of heavy cream. You could probably use just the broth, but cut it in half so the consistency is thicker. I know it seems like a lot of butter, but when you divide the pot into 6-8 bowls, it's not so bad.

 

Perhaps for a normal person. However, I live alone and what I don't eat goes into the refrigerator for a later meal, I don't have any ravenous teens to help!

 

You mean you don't want to eat mushroom soup ten days in a row? LOL

 

Yes, something like that. And the dogs would get fat if I fed them leftovers like that!

 

The photos of your poochies and pussycat were adorable. Your Rotties are gorgeous!

 

Thank you. (The system said my message was too short and to please lengthen it to at least ten characters!!!!!)

 

LOL! That's what Greensleeves and I were joking about the other day. You have to answer yes, yes, yes, yes, or no, no no, no, or thank you, thank you, thank you very much.