Cream of
Mushroom Soup
|
Ingredients |
|
2 Tbsp |
butter |
15 mL |
|
1 |
large
onion chopped |
1 |
|
1 |
clove
garlic, finely chopped |
1 |
|
1 lb |
mushrooms, coarsely chopped |
450 g |
|
3 Tbsp |
butter |
45 mL |
|
3 Tbsp |
flour |
45 mL |
|
1 ½ cups |
chicken
stock |
375 mL |
|
2 ½ cups |
evaporated milk |
625 mL |
|
1 Tbsp |
Worcestershire sauce |
15 mL |
|
¼ tsp |
Tabasco
sauce |
1 mL |
|
1 tsp |
salt |
5 mL |
|
¼ tsp |
pepper |
1 mL |
|
2 Tbsp |
chopped
fresh parsley |
30 mL |
|
Directions |
|
Melt
butter in skillet. Add onions and garlic. Cook 2 to 3
minutes until onions are tender. Add mushrooms. Cook until
all liquid is evaporated. Melt butter in a large saucepan.
Whisk in flour. Cook, stirring constantly, 2 to 3 minutes
without browning. Whisk in stock and milk. Add seasoning.
Bring to a boil, reduce heat and cook 5 to 8 minutes. Stir
mushrooms into soup. If desired puree some or all of the
soup. Cook 5 minutes until heat thoroughly. Taste and adjust
seasoning if necessary. If soup is too thick, add a little
additional milk. Re-season if necessary. Serve garnished
with parsley. |
|
Nutrient Content |
|
Per Serving: Energy: 347.4 Kcal · Carbohydrate: 34.0
g · Protein: 17.2 g · Fat (Total): 16.3 g · Calcium: 491.8 mg |
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