Cream of Mushroom Soup by Linda Larsen
If the only cream of mushroom soup you've ever eaten was out of a can, you're in for a treat. This rich and creamy soup is a homemade classic.
Serves 4
Calories: 238.29
Fat: 2.46 grams
Saturated Fat: 1.36 grams
Cholesterol: 12.84 mg
Sodium: 510.21 mg
2 (8-ounce) packages sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
¼ cup dry white wine
3 cups 1% milk
¼ teaspoon nutmeg
1 (13-ounce) can evaporated skim milk
2 tablespoons flour
2 tablespoons cornstarch
½ teaspoon salt
⅛ teaspoon white pepper
2 teaspoons lemon juice
⅓ cup chopped flat-leaf parsley
In a large soup pot, combine mushrooms, onion, garlic, and celery with the wine over medium heat. Bring to a simmer and cook until vegetables are soft, about 5 to 6 minutes, stirring frequently.
Add the 1% milk and nutmeg and bring back to a simmer. Cover pan, reduce heat to very low, and simmer for 20 minutes.
In a small bowl, combine evaporated milk with flour, cornstarch, salt, and pepper and mix well. Add to soup and increase heat to medium. Cook, stirring frequently, until the soup thickens
Add lemon juice and stir. Serve topped with the parsley.
Cleaning Mushrooms
Commercially produced mushrooms are grown in sterile soil. Still, they need to be cleaned. Use a soft slightly dampened cloth to wipe off the mushrooms; do not rinse them or soak to clean because they'll soak up the water. You may want to trim off the bottoms of the stems because they can be slightly tough.
