Mushroom Soup

Mushroom Soup updated their business hours.

Mushroom Soup updated their website address.

making details inbox

yummy recipe all details inbox.

INGREDIENTS
SCALE
1x
2x
3x
3 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, finely chopped
4 ounces crimini mushrooms, chopped
4 ounces white button mushrooms, chopped
2 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon fine sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
Sliced sautéed mushrooms for garnish, optional
Chopped parsley for garnish, optional
INSTRUCTIONS
Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.