Cream of Mushroom Soup
2 pounds thinly sliced fresh mushrooms - divided
2 1/2 cups finely chopped onions
2 tablespoons of butter and 2 tablespoons of olive oil
2 tablespoons chopped or minced garlic
1 teaspoon freshly chopped thyme
1/2 cup chicken stock and 1/2 cup white wine
1 - 2 teaspoons medium curry powder
4 cups chicken stock
1-2 tins 2% evaporated milk
flour for thickening (optional)
1-2 tins sliced mushrooms
1 teaspoon of salt
black pepper to taste
croutons or toasted almond slivers for garnish
YIELD: Makes about 10 servings
COURSE: Soups and Stews
- In a very large saute pan or soup pot, saute 1 pound of mushrooms with the onions, butter, and oil. After about 5 minutes, add the garlic and thyme. In a second saute pan, saute the second pound of mushrooms for about 5 minutes and then set aside.
To the original mixture, add the 1/2 cup of chicken stock and the 1/2 cup of wine and the curry powder. Bring to a boil and simmer for 10 minutes. Turn off the heat and use an immersion blender to puree everything in the original mixture.
Add 4 cups of chicken stock, the tin(s) of evaporated milk, the tin(s) of sliced mushrooms, the salt, and the reserved mushrooms to the original mixture. Bring to a boil and simmer for 10 more minutes. Add pepper to taste and thicken with a bit of flour if needed.
- Serve with croutons and/or toasted almond slivers.