Cream of Mushroom Soup
A community recipe by courtneyNot tested or verified by Nigella.com
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Sautee onions and garlic in butter and olive oil until translucent, then make a roux with flour and beef broth. Season well. Meanwhile, season the mushrooms and sautee until they've released their juices, then turn off the heat. Once the roux was thick, add more stock, Marsala wine, bay leaf, and the mushrooms. Cook for a minute or two, then add in the Greek yogurt and stir well. Bring it up to a boil, then knock back the heat to simmer for awhile. Add chopped parsley and basil at the last minute. The whole thing will be lovely and creamy, even though there's no cream. (I even used 0% yogurt.) It gets better as it sits in the fridge.
Introduction
Healthy and tasty.
All measurements are approximate. Adjust depending on how thick you want the soup. Also, the more mushrooms, the better!
Ingredients
Serves: 6 - 8
- 1 large chopped onion
- 2 cloves minced garlic (minced)
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons flour
- 2½ cups beef broth
- 3 packets mushrooms (such as cremini, button, oyster etc)
- ⅓ cup marsala
- 1 bay leaf
- ½ cup Greek yoghurt
- ¼ cup fresh basil
- ¼ cup fresh parsley
Method
Cream of Mushroom Soup is a community recipe submitted by courtney and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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