Cream of Mushroom Soup with Pecans
Serves 6
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Prep Time
25 min
Cook Time
20 min
Prep Time
25 min
Cook Time
20 min
Ingredients
  1. 1/4 cup Butter
  2. 1 ea. Yellow onion, chopped
  3. 1 ea. Leek, white and light green parts only, sliced
  4. 1 lb. Assorted mushrooms, finely chopped
  5. 1 ea. Clove garlic, minced
  6. 1 tbsp. Fresh lemon juice
  7. 1/4 cup Flour
  8. 4 cups Chicken broth
  9. 1 cup Whipping cream
  10. 2 tbsp. Sherry
  11. 1/4 tea. Salt and dried thyme
  12. 1/8 tea. Ground white pepper
  13. 1/4 cup Chopped pecans
Instructions
  1. 1. Melt butter in a soup pot over medium heat.
  2. 2. Add onion and leek; sauté 3 minutes.
  3. 3. Add mushrooms, garlic and lemon juice; sauté until vegetables are soft, about 5 minutes.
  4. 4. Add flour; stir until bubbly.
  5. 5. Add broth; stir until thickened, 1-2 minutes.
  6. 6. Add cream, sherry, salt, thyme and pepper.
  7. 7. Reduce heat to medium-low; simmer, uncovered, until flavors are blended, about 10 minutes.
  8. 8. Ladle into bowls; sprinkle with chopped nuts
Notes
  1. Optional: add 2 tbsp. dried mushrooms soaked in 1/4 cup warm water.
Nutrition information per serving
  1. 250 calories, 66% of calories from fat, 19 g fat, 10 g saturated fat, 45 mg cholesterol,
  2. 15 g carbohydrates, 7 g protein, 590 mg sodium, 2.6 g fiber
Adapted from “The Big Book of Soups and Stews” by Maryana Vollstedt
Adapted from “The Big Book of Soups and Stews” by Maryana Vollstedt
Wisconsin Local Food https://wisconsinlocalfood.org/
Cream of Mushroom Soup with Pecans