Baby Bella Mushroom Soup

Baby Bella Mushroom Soup Recipe

By Tammy Algood 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

1. 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.
   
2. 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.