Models’ Mushroom Soup

Recipe

I don’t know about you but I am some how in the mood for hot comfort food.  During this time of year when there is a chill in the air and the leaves are falling, I always believe that a good bowl of soup can fix anything.  Soup is usually a good bet when you are feeling under the weather.  This recipe came from Diane Mott Davidson’s mystery novel called Prime Cut.

Models’ Mushroom Soup

You will need:
-5 tablespoons butter, divided
-1 large carrot, chopped
-1 large onion, chopped
-2 celery stalks, chopped
-8 ounces fresh mushrooms, thinly sliced
-4 tablespoons all-purpose flour
-6 cups homemade chicken stock (preferably low-fat chicken stock)
-2 tablespoons chopped fresh thyme
-1 tablespoon chopped fresh marjoram
-2 tablespoons whipping cream
-6 tablespoons dry white wine
-salt and freshly ground black pepper

In a large skillet, melt 2 tablespoons of the butter and cook the carrot, onion, and celery, covered, over medium-low heat for 15 to 25 minutes, until the vegetables soften.  Set aside to cool.
In a small skillet, melt 1 tablespoon of butter and sauté the mushrooms briefly until they are cooked through and begin to yield some juice.  This takes less than 5 minutes.  Set the mushrooms aside.
In a blender, puree the carrot, onion, and celery.  In a large skillet, melt the last 2 tablespoons of butter, stir in the flour , and cook this paste, stirring constantly, over low heat until the flour bubbles.  Slowly whisk in the stock.  Cook and stir over medium heat until hot and thickened, about 10 minutes.  Stir in the thyme, marjoram, whipping cream, mushrooms, wine, and pureed vegetables until hot and bubbly, about 5 minutes.  Salt and pepper to taste.  Serve immediately.

Makes 6 servings

If you like mushrooms, this would be a great soup to try.  Stay warm and full this Fall season!

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