A recipe from Red Hill Mushroom Farm.
Ingredients
- 1 stick of butter
- 1 bunch green onions
- 1/2 large sweet onion
- 5/6 cloves fresh garlic
- 3 tbsp. flour
- 1 tsp. red pepper
- 1 tsp. salt
- 1 lb. mushrooms (portabella, white, mix portion of portabella and white)
- 1 tbsp. chicken base (or mushroom stock from mushroom stems)
- 1 qt. water (stock of choice may be substituted for chicken base and water)
- 1 pint half and half
Method
- Roast mushrooms in oven at 400 degrees approximately 25-30 minutes until all moisture has been cooked out of mushrooms. Coat mushrooms with butter spray or butter. Let cool for handling.
- In large saucepan melt butter and sauté finely chopped green onions for 5 minutes, add sweet onion and finely chopped garlic. Sauté another 5 minutes. Mix in flour, salt and red pepper stirring constantly for 3-4 minutes or until mixture begins to thicken. Add water (stock) and chicken base and heat 15 minutes stirring frequently. Add half of the roasted mushrooms. Use an electric hand held blender to cream all ingredients. Let cook for 5-10 minutes on low heat. Turn off heat and add half and half, stirring until well blended. Let soup cool on the stovetop covered.
- This recipe can be prepared ahead of time and placed in the refrigerator until time to serve. When ready to serve, cut up remaining mushrooms into bite size pieces and add to soup mixture while re-heating. As with any cream soup avoid re-heating quickly as the cream will curdle. Warm to serving temperature and eat.
