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Cream of Mushroom Soup Recipe

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Despite the name and the rich creamy taste, this soup does not have cream in it!
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Servings:
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Ingredients
  • 8 ounces fresh mushrooms, preferably several kinds
  • 1 medium onion
  • 2 stalks celery
  • 2 cloves garlic, or more
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups chicken broth (substitute vegetable broth)
  • 1/4 cup Madeira or sherry
  • 2 cups milk
  • salt and pepper
Directions
PREP
15 mins
COOK
30 mins
READY IN
45 mins
  • Chop onions, mince garlic, thinly slice celery and mushrooms. Reserve a few nice mushroom slices for use as a garnish.
  • On medium heat, melt butter and oil in a heavy pot. Add onions, celery, garlic and mushrooms. Cook without browning until onions are translucent, about 10 minutes.
  • Add broth and Madeira and simmer until all vegetables are very soft, about 15 - 20 minutes.
  • Cool the soup by adding 2 cups cold milk, and purée. Add salt and freshly ground pepper to taste and reheat to serving temperature without boiling. Ladle into bowls and garnish with reserved mushroom slices.
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