Melt 2 tablespoons butter in a large stockpot over medium-high heat. Add garlic and shallot. Cook 1 minute, or until they begin to soften. Add mushrooms and cook 3 minutes until tender and browned. Transfer mixture to a bowl; set aside.
Creamy, filling, and filled with fresh mushrooms. That's exactly how we like our mushroom soup.
Servings and Ingredients
|3 tbsp. Hy-Vee unsalted butter, divided|
|2 clove(s) garlic, minced|
|1 shallot, finely chopped|
|4 oz. Monterey crimini mushrooms, chopped|
|4 oz. Monterey white button mushrooms, chopped, plus additional slices for garnish|
|2 tbsp. Hy-Vee all-purpose flour|
|3 c. Hy-Vee 33% reduced-sodium chicken broth|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|Fresh parsley, chopped, for garnish|
Things To Grab
- Large stockpot
Add remaining 1 tablespoon butter to stockpot. Once melted, sprinkle in flour and whisk to form a paste. Reduce heat to medium. Slowly add stock, whisking constantly. Increase heat to medium-high and allow mixture to simmer for 3 additional minutes. Add mushrooms back to stockpot and continue cooking for 5 to 6 more minutes or until slightly thickened.
Divide soup between serving bowls and garnish with fresh parsley and sliced mushroom, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 25mg
- Sodium: 540mg
- Total Carbohydrates: 9g
- Protein: 6g
Courtesy of Monterey Mushrooms