Baby Bella Mushroom Soup Recipe
By Published: March 1, 2014
- Yield: 10 servings
Ingredients
- 1 large sweet onion peeled and chopped
- 4 cloves garlic peeled and minced
- 6 tablespoons unsalted butter
- 2 16-ounce packages baby bella or brown mushrooms chopped
- 2 tablespoons paprika
- 6 tablespoons all-purpose flour
- 8 cups low-sodium vegetable stock divided
- 4 cups milk
- 1/2 cup fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chopped chives for garnish
Instructions
- In a large Dutch oven over medium heat, combine the onions, garlic and butter. Cook 7 minutes, stirring frequently. Add the mushrooms and continue cooking for 10 minutes. Add the paprika and flour and cook 5 minutes longer.
- Gradually add 4 cups of the stock and the milk. Increase the heat to medium-high and bring to a boil, stirring frequently. Add the remaining stock, parsley, salt and pepper. Cover and remove from the heat. Let stand 5 minutes and serve warm with a garnish of fresh chives.
