Creamy mushroom soup

Creamy mushroom soup

4 servings

* 1/4 cup butter
* 1 cup cream
* 1 cup chopped shiitake mushrooms
* 1 cup chopped portobello mushrooms
* 2 shallots, chopped
* 2 tablespoons all-purpose flour
* 1 tablespoons dried basil leaves
* 1 cup half-and-half
salt and pepper to taste


1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth.Add the cream in it then cook, stirring, 5 minutes, or until thick and bubbly.
2. Stir in the half-and-half, season with salt and pepper, and sprinkle with dried basil leaves. Heat through, but do not boil.


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