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Mmmm Soup!


By Scrumptious Saturdays (Visit website)



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I made this recipe using some recipe I found online but when it was done I was not impressed. That's what I get for picking something cause it's simple. First it was not so much soup as much as it was glop. Also it just sorta tasted like mashed up raw mushrooms if they could be raw and hot at the same time. So I added some stuff till it was way better and now it's a Lauren Original! If you hate it though, I take no responsibility for it.




Cream of Mushroom  Soup



Ingredients:

5 c. sliced fresh mushrooms

2 c. + 1 c. chicken stock

1/2 c chopped onion

pinch dried thyme

3 TBS. butter

3 TBS. flour

1/2 tsp. salt

1/4 tsp. ground black pepper

1 c. half and half*

1/4 c. Marsala wine**



Directions:

1) In a large sauce pan, cook mushrooms and onion in 2 c. of chicken stock with thyme until tender, approx 10-15 mins.
2) Let mixture cool slightly then puree in a blender or food processor (I used my Magic Bullet***) leaving some chunks if desired (I didn't).
3) In a small bowl,  melt the butter in microwave and stir/mix/whisk in flour until smooth.
4) Scrape into sauce pan, add the salt,** pepper, half and half, and remaining  1 c. chicken broth and mushroom/onion puree (that's everything except the wine).
5) Stirring constantly, bring to a boil and cook until thickened.
6) Add more salt/pepper to taste, then add marsala wine.


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Mmmm Soup!





*I had heavy cream already so I used 1/2 c. cream and 1/2 c. whole milk. I think that's what half and half is anyway...?

** I buy my cooking wines at the grocery store. If you do this, they have salt added to them so you may want to exclude the 1/4 tsp. salt from the recipe.

*** DO NOT use the Magic Bullet blender attachment. I tried this once and just got scalded because there is no actual way to seal the top. Not cool Magic Bullet! Also be careful if using a blender, I once did that and it was too full so it came out the top of that too.

**** Look how many footnotes I have!


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