I love soup! To me it's the perfect meal -- veggie, protein, starch, all in one bowl. In fact, I've been known to go to someone's home for dinner and rescue the turkey carcass or ham bone to bring home as the beginning of stock.
This soup was inspired by a soup we had at a friend's soup party just before Christmas. But since I can't actually follow a recipe, I made quite a few changes as I cooked.
Mushroom and Rosemary Soup2 Tbl. unsalted butter
2 Tbl. extra virgin olive oil
1/2 large sweet onion, finely diced
1 to 2 tsp. minced garlic
3 Tbl. flour
1 can cream of mushroom soup
1 1/2 cups milk
1 can vegetable stock
3/4 cup white wine
1 1/2 Tbl. minced fresh rosemary
3 cups (plus) chopped mushrooms
1 can white beans, drained and rinsed
salt and pepper to taste
Melt together butter and olive oil over low-medium heat and add onion and garlic.Saute until very soft. Add flour, stir to combine, and cook until golden and smells nutty, about five minutes. Add soup, milk, stock and wine and stir to combine. add rosemary, mushrooms and beans, stir to combine and simmer. Cook to desired doneness (1 to 3 hours). Add salt and pepper to taste.
I served this with the popovers from the Dec. 12 post, which you can find here.
2 comments:
I love this soup. thanks for sharing your good recipe. God bless
Rhose
Edina MN Realty
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