I love soup! There is something so magical about the transformation that occurs when you throw several ingredients into a pot and a few hours later...Voila! You have a meal. Soups are easy to prepare, warming, nourishing, and satisfying. The next few blog posts will feature a few of the soup recipes that I have recently tried. This one features wild mushrooms in a creamy base. As a health conscience person (and dietitian), I do not suggest cream based soups be eaten often. But if we become too restrictive with what we eat, there is a point where we begin losing the pleasure in food. Instead why not have a small bowl, sip slowly, and enjoy the flavors that have been created from a simmer.
Wild Mushroom Soup (adapted from Family Circle Nov 2011)
1 onion, diced
1 pound sliced wild mushrooms (I used Ozark Forest Shiitake mushrooms)
1 Tbsp fresh thyme, chopped (it's still growing in the pot outside!)
3 Tbsp all-purpose flour
5 cups chicken broth
¾ cups half-and-half
¼ cup dry sherry
¼ cup chopped fresh parsley
black pepper to taste
1. Melt butter in stock pot; add diced onion and sauté until softened.
2. Add sliced mushrooms and thyme, cook about 5 minutes until mushrooms begin to soften.
3. Sprinkle in flour and cook for 2 minutes, continuing to stir.
4. Add chicken broth, bring to boil, then simmer for 15 minutes.
5. Stir in half-and-half, sherry, pepper and bring to simmer. Top with parsley. Served with risotto.
Note: for the half-and-half, I prefer using the real-deal-from-a-cow-only-pure-ingredients type, but fat-free half-and-half would also work if trying to lessen the fat content. For the butter, I would not use margarine…again, would stick (pun intended) to the real product.