Creamy Mushroom Soup

 For my Thanksgiving dinner this year, I plan on making Creamy Mushroom Soup.  I like this soup because it has a delicate earthy flavor,  is creamy, but not too rich.   It makes a nice "Starter" for the  meal.    Cremini or Baby Bella mushrooms are used in this soup.  I like their darker color, meaty texture, and earthy flavor.

When choosing mushrooms, pick ones which are firm, plump, clean, and brown in color.  Do not choose mushrooms that have wet slimy spots or are wrinkled.

Mushrooms have great health benefits.   Cremini (Baby Bella) mushrooms provide:

1. Immune system support
2. Anti-Inflammatory benefits
3.Antioxidants benefits
4. Cardiovascular benefits
5. Anti-Cancer benefits

So make yourself a pot of mushroom soup and enjoy!



                                            Creamy Mushroom Soup


Ingredients:

3 tablespoons butter
½ cup finely diced onion
1 ½ pounds Baby Bella ( Cremini) Mushrooms, cleaned and sliced
3 tablespoons all purpose flour
5 cups chicken broth or stock
1-tablespoon fresh thyme leaves chopped
1 bay leaf
1 ½ teaspoons salt
¼ teaspoon black pepper
¼ cup cooking sherry
¾ cup sour cream
¼ cup chopped parsley leaves


Directions:

1. Melt butter in a large heavy bottom pot.  Add onions and sauté until softened.
2.Add mushrooms and cook for 10 minutes stirring occasionally. Sprinkle the flour over the mushrooms and cook for 2 minutes stirring constantly. 3.Add the chicken broth or stock, thyme leaves, bay leaf, salt, and black pepper to the mushrooms.  Bring to a boil.
4. Reduce the heat and simmer covered for 20 minutes stirring occasionally.
5. Remove the bay leaf.  Stir in the sherry and sour cream.  Mix well.*
6. Mix in the parsley and serve.

Makes 8 servings

*Note:  If you like a thicker soup, puree one cup of the soup mixture and add it back to the pot.  Stir well to combine.

Sliced Cremini Mushrooms

Creamy Mushroom Soup

Spoonful of Goodness

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