CREAM OF MUSHROOM SOUP

Is there anything more comforting that a bowl of cream of mushroom soup? Make your own with fresh mushrooms and tarragon.

Yield: Serves 4.

CREAM OF MUSHROOM SOUP

Ingredients

  • 4 cups (1 L) chicken broth
  • 2 tbsp salted butter
  • 3 cups finely chopped assorted mushrooms
  • 1/4 cup finely chopped onion
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 tbsp rice flour
  • 1 tsp tarragon, crumbled
  • 1/2 cup whipping cream

Directions

  1. Heat broth to simmering; keep warm.
  2. Melt butter in a Dutch oven over medium heat. Add mushrooms, onion, salt and pepper. Cook, stirring frequently, for 5 – 7 minutes or until liquid is evaporated.
  3. Add rice flour and cook, stirring, for 1 minute.
  4. Stir in hot broth, 1/2 cup at a time, stirring constantly after each addition. Add tarragon.
  5. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring frequently, until slightly thickened, about 20 minutes. Remove from heat.
  6. Stir in cream. Serve immediately.
Nutritional analysis per serving:

189 calories, 15.3 g fat, 5.1 g protein, 9 g carbohydrate, 0.9 g fibre, 645 mg sodium