Creamy Mushroom Soup Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| 1 small garlic clove, minced or crushed through a press | ||
| 1 pound fresh mushrooms, cut into 1/4-inch dice | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| 3 cups chicken stock or canned broth | ||
| Milk | 1 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| 1 bay leaf, or 1/2 California bay laurel leaf | ||
| Cream cheese | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Tabasco sauce | 1/4 Teaspoon | |
| Salt | 3/4 Teaspoon | |
Directions
1. Melt the butter in a heavy medium saucepan or soup pot over moderate heat. Add the onion and saute until softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds longer. Stir in the mushrooms and saute, stirring frequently, over moderately-high heat until the mushrooms release their juices, 3 to 4 minutes. Sprinkle on the flour and stir to blend; cook for 1 minute longer. Add the chicken stock, milk and sherry. Stirring constantly, bring to a boil over moderate heat. Add the bay leaf and simmer over low heat for 15 minutes to blend the flavors. Stir in the cream cheese, lemon juice and Tabasco. Stir until smooth and the cream cheese has melted, about 2 minutes. Season with salt to taste; discard the bay leaf. Serve hot.
Chef
