Zesty Mushroom Soup
I make this whenever fresh mushrooms are on sale, and I need a comforting soup. This is from one of those little magazines at the checkout line in the grocery store...I'm glad I had to wait in line the day I found this recipe. This can easily be doubled for 4 servings.
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INGREDIENTS
Nutrition- 1tablespoon butter
- 1cup thinly sliced fresh mushrooms
- 1⁄4cup thinly sliced onion
- 2tablespoons flour
- 1⁄2teaspoon dried tarragon leaves
- 1⁄8teaspoon cayenne pepper
- 1⁄2teaspoon salt
- 1⁄2cup chicken broth
- 1⁄2cup half-and-half
- 2tablespoons dry white wine
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DIRECTIONS
- Melt butter in medium saucepan over medium-high heat.
- Add mushrooms and onion.
- Cook and stir 5 minutes until vegetables are tender.
- Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly.
- Reduce heat to low; gradually add broth, half-and-half and wine.
- Cook 5- 10 minutes until mixtures thickens slightly.
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