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Sunday, February 14, 2010

Country Mushroom Soup

Country Mushroom soup is simple to make, yet fits into a special occasion wonderfully.  We started making this several years ago for Christmas Eve and it has been a favorite ever since.  In fact, it is Dave's favorite soup ever.  The base is so smooth and rich, the mushrooms make it hearty.  Delicious!  

Last night we had this as one of the courses for our Valentines Dinner and just made a single batch.  When I'm feeding the whole family and use it as the main dish, I triple this.

Country Mushroom Soup

1/4 C. butter
1/3 C. flour
2 C. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
2/3 C. celery, chopped
1/3 C. onion, chopped
1/4 C. butter
4-5 C.  fresh mushrooms, sliced
3/4 C. cream or half & half (or a combination of the two)

In a 2 quart saucepan, melt 1/4 C. butter, stir in flour until smooth.  Gradually stir in broth until smooth.  Add salt, pepper, and bay leaf.  Simmer uncovered for 15 minutes, stirring occasionally.  In another saucepan, saute the celery and onion in 1/4 C. butter until tender.  Add mushrooms and cook, stirring often, until tender.  Add to broth mixture and bring to a boil.  Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.  Add cream; heat through.  Pull out the bay leaf before serving.

Joy's Note:  Most often we use just the regular common mushrooms.  BUT I love to use portabello's  for half of the mushrooms when I remember to get them.  Mmmm!  Serve this with a nice crusty bread and you've got a filling meal.

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