posted by Mary T8M 02-20-103 6:46 AM
Mushroom Soup
1/2 C onion
1/2 C Carrot
1 rib celery
1 small clove garlic
1 1/2 tablespoons butter
16 oz. Sliced mushrooms
3 cups chicken broth
salt and pepper, to taste
1/8 teaspoon nutmeg
1/2 teaspoon thyme
1 pint half-and-half
Process onion, carrot, celery, and garlic in the food processor to a fine chop.
Melt butter, in a large saucepan, and saute the chopped veggies. When they are soft, add mushrooms and continue cooking until the mushrooms are soft, but not browned. Add chicken broth, salt and pepper to taste, nutmeg, and thyme. Continue to simmer until about ready to serve. Add 1 pint of half and half, and just heat, but do not boil.