Sean's Cream of Mushroom Soup
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 90 min | Yield: 8 cups |
Hearty, healthy, lighter take and great on a winter classic!
Ingredients
- 6 oz Shiitake Mushrooms
- 6 oz Portobello Mushrooms, Raw
- 6 oz Cremini Mushrooms
- 1 tbsp Extra Virgin Olive Oil
- 8 tbsp Light Butter
- 1 medium Onion, Sweet
- 1 large Carrot, Raw
- 3 tsp Thyme, Fresh
- 2 Leek
- 1/4 cup Whole Wheat Flour
- 1 cup medium white wine
- 1 cup Fat-free Half And Half
- 8 oz Springdale Skim Milk
- 1/4 cup Italian Parsley
Directions
Clean mushrooms w/ paper towel (do not wash) & separate the stems. coarsley chop stems.Slice caps and set aside.
Stock: heat EVOO & 1TBL butter in large pot. Add mushroom caps, chopped onion, & chopped carrot, sprig of thyme, salt & pepper.
Cook medium-low heat 15min until veggies are soft. Add 6 cups water & bring to a boil. Reduce heat, simmer uncovered 30 min. Strain, reserving liquid (you should have about 4.5 cups)set aside.
In another pot heat remaining butter. Chop leeks (bite size) and wash thoroughly. Cok over low heat 20 min until they brown. Add mushroom caps & cook 10 more min until brown & tender. Add flour, cook 1 more min. Add wine and stir and scape bottom of pot for 1 min. Add mushroom stock and 1tsp minced thyme. Salt & pepper, bring to a boil, reduce heat, simmer for 15 min.
Add half&half, milk, & parsley. Season w/ salt & Pepper to taste. Heat through (do not boil), serve hot.