Fresh Mushroom Soup (Recipe)

Ingredients

1/4 cup butter or margarine

12 ounces sliced fresh mushrooms (4 1/2 cups)

1 to 2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth

2 cups milk

1/2 cup snipped parsley

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon pepper

3 tablespoons dry vermouth (optional)

Steps

1. In a large saucepan, melt the butter or margarine.  Add the mushrooms and garlic to the saucepan; cook and stir for 5 minutes.

2. Stir in the flour, blending well.  Slowly add the broth, followed by the milk.  Bring to a boil, stirring constantly.

3. Reduce the heat and simmer for 5 minutes.  Add the parsley,salt, nutmeg and pepper.  Add the vermouth, if desired, and cook until the mixture is heated though.

Tips:

To reheat a single serving of the soup: Place 1 serving (3/4 cup) in a microwave safe bowl.  Cover and micro-cook on 100% power (high) for 2 to 3 minutes or until heated through, stirring once.

Using whole milk will add richness.  If you want an even richer flavor, use half-and-half.  For a heartier soup, add 1 cup cooked wild rice.

You may want to experiment to find the flavor you like best by using different types of mushrooms.  The common white, cream and brown mushrooms, with their familiar umbrella shape, have a mild flavor.  The chanterelle (shant uh REL) has a golden to yellow-orange color and a delicate, meaty flavor.  Oriental varieties of mushrooms include: the enoki (ee KNOCK ee), a variety with a very mild flavor; the oyster with its plae cream to gray color and mild flavor; and the shiitake (shih TOCK ee) with its large floppy caps and rich, meaty flavor.  (Shiitake stems are not used.)

From : America's Best-Loved Community Recipes