Cream of Mushroom Soup
Makes 6 servings
Ingredients
- 8 oz 4 cups baby bella mushrooms, sliced thin
- 1/2 large Vidalia onion minced
- 1/4 cup 1/2 stick unsalted butter, cubed
- 2 cups milk or heavy cream
- 1 cup chicken broth
- 8 oz cream cheese softened and cubed
- 1 tbsp dried chopped tarragon
- salt and pepper to taste
Instructions
- Melt 1/2 the butter in a large sauté pan.
- Add onions and sauté for a few minutes.
- Add mushrooms and the rest of the butter and cook for 10 minutes until caramelized.
- In a large saucepan bring milk, broth, and cream cheese to a simmer over medium heat.
- Add mushroom mixture and mix well.
- Season with tarragon, salt, and black pepper.
- Let simmer for 10 minutes, stirring constantly making sure milk does not scald.
- Serve hot and enjoy this comforting soup on a cold winter day!