Sweet Onion and Mushroom Soup
There’s nothing quite so comforting as a big bowl of creamy onion and mushroom soup on a cool autumn day. This one gets a subtle sweetness from fresh tarragon and a dash of green color from chopped chives. Keep a fresh baguette or warm roll on hand for scraping out the bowl.
Ingredients
- 3 bermuda onions, sliced
- 2 celery stalks, sliced
- 4 ounces mushrooms, chopped
- 4 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon white pepper
- pinch of nutmeg
- ½ cup white wine
- 1 ½ cups chicken stock
- 2 cups milk
- 2 cups cream
- ½ cup tarragon, chopped
- 3 tablespoons chives, chopped
Instructions
- Sweat the onions, celery and mushrooms in butter and covered saucepan for 30 minutes over low heat.
- Add salt, pepper, nutmeg, wine and chicken stock and bring to a boil.
- Reduce heat to low and simmer for 10 minutes. Cool.
- Puree the vegetables and stock and return to low heat, adding the milk.
- Simmer 5 minutes.
- Add cream and fresh tarragon and simmer for 10 minutes.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 45 minutes
Servings: 6
