Saturday, August 29, 2009

Fresh Mushroom Soup

Fresh Mushroom Soup

8 oz. shitake or button mushrooms
6 oz. small oyster mushrooms
1/3 cup shopped shallots
2 tablespoons butter
2 tablespoons all- purpose flour
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 -14 ½ oz. can veggie or chicken broth (1 ¾ cup)
2 cups ½ and ½ or light cream
1/8 teaspoon ground saffron or saffron threads (optional)

Clean and cut up mushrooms. Cook mushrooms in butter uncovered. Stir in flour, salt and pepper. Add broth. Cook over medium heat until thickened and bubbly. Add saffron .


Marian Parkes said...

Mmmmm. Love me some mushroom soup.

Hey, have you heard about the new tea and spice shop that's opening in downtown Asheville? Looks interesting.

John Britt said...

Have not, but will check it out.

Patsi said...

John, if you add 2 Tbs minced parsley to the chopped mushrooms, they add little bits of green to the soup, great for eye appeal, and 2 Tbs sherry which you boil off a bit before you add the broth, you will find this soup goes to another level.
Bon Appetit!

John Britt said...


Thanks, I will give it a try!