Creamy Mushroom Soup

Ingredients:
1 box of White Mushrooms
1 box of Baby Bella Mushrooms/ or one large Portabella Mushroom
1 quart cream
1 cup of a good full bodied red wine
1 10 oz can beef stock
1-2 tablespoons chopped garlic
½ teaspoon ground black pepper
Salt
3 scallion onions
2 tablespoons real butter
Flour water mixture for thickening

Finely chop mushrooms, garlic, scallion onions and set aside. On low heat melt butter in a large soup pan, add the chopped ingredients, stirring to prevent burning. 


Cook approximately 15 minutes, until all liquid comes from mushrooms. Slowly add beef stock and bring to slow boil. Add the red wine and continue to simmer, adding the pint of cream. 


You must continue to stir the mixture so it won’t burn or separate. Continue to simmer, add pepper and salt to taste. 


Slowly add your flour and water mixture to thicken the broth to a consistency you prefer. 


Serve with a nice crisp green salad and bread.


Shared by Vicki Lewman Terra


The Pot Stirrers