Soup Sundays produced this delicious (and healthly) cream of mushroom soup.
Ingredients:
2 tablespoons unsalted butter
1 cup chopped onions
1/2 cup chopped leed
2 cloves of garlic
2 pound fresh mushrooms, sliced
3 teaspoons fresh dried dill
1 tablespoon paprika
1 teaspoon salt
2 cups chicken broth
1 cup fat free milk
3 tablespoons all-purpose flour
ground black pepper to taste
2 teaspoons lemon juice
1/2 cup reduced fat sour cream
Directions
1.Melt the butter in a large pot over medium heat. Saute the onions, leek and garlic in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in 2 Tablespoons of the dill, paprika, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2.In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3.Finally, stir in the salt, ground black pepper, lemon juice, remaining dill and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
FYI: Trader Joes now has frozen, chopped, pre-washed leeks (aka leeds). They look like a real time saver. Soup looks great man - homemade cream of mushroom sounds awesome. What shrooms did you use? Also, is your garnish in the soup pot?
ReplyDeletei did know about the leeks at tjs, but hadn't tried them. i used oyster, portabello and crimini shrooms. thats actually fresh dill used to garnish and it is in a large bowl (i ate the whole bowl).
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