Creamy Mushroom Soup ¼ cup butter 2 T olive oil 2 cups chopped onion 1 cup chopped celery 2 tsp minced garlic 1 ½ tsp chopped fresh thyme 3 (8 oz) packages sliced baby Portobello mushrooms 1/3 cup flour ½ tsp salt ½ tsp ground black pepper 6 cups chicken broth 1 cup heavy whipping cream In a Dutch oven, heat butter and olive oil over medium heat until butter is melted. Add onion and celery; cook for 5 minutes. Add garlic and thyme; cook for 2 minutes. Add mushrooms; cook for 15 minutes, stirring frequently. Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually add chicken broth, whisking until smooth. Bring to a simmer; cook for 20 minutes, stirring occasionally. Add cream; return to a simmer and cook for 15 minutes. |
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