Classic Cream of Mushroom Soup
by Gina Solon
- 4 Tbsp. butter
- 1 cup chopped onion
- 5 oz. white button mushrooms, sliced
- 8 oz. crimini mushrooms, sliced
- 1 heaping Tbsp. flour
- 3 cups chicken stock
- 2 Tbsp. cognac (optional)
- 1/2 cup cream
- salt and pepper, to taste
- 2 Tbsp. chopped thyme
In a medium-large stockpot over medium heat, melt the butter. Add the onions and sauté until soft. Add the mushrooms and cook, stirring occasionally, about 15 minutes or so. Sprinkle in the flour and stir until the mixture becomes a dark golden color, about 2 minutes more. Slowly add the chicken stock, stirring frequently as you go, and simmer, 20 to 30 minutes. Turn down the heat and cool slightly. Using an immersion blender, pulse until all the large chunks of mushroom have broken down and you have an even (but not smooth) consistency. Stir in cognac. Add salt and pepper to taste. Stir in cream just before serving.
Recipe adapted from the Fanny Farmer Cookbook.
Yield: 4 appetizer size portions