Cream Of Mushroom Soup
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 stick butter plus 1 tbsp.
½ cup diced celery
2 tbsp. minced shallot
3 tbsp. flour
2 cups chicken or vegetable stock
1 cup heavy cream
1 ½ cups Paisley Farm Marinated Mushrooms, drained and roughly chopped
1 ½ cups fresh baby spinach leaves
Salt to taste
Black pepper to taste
Minced chives for garnish (optional)
Shredded cheese for garnish (optional)
Instructions
- Melt 1 stick of butter in a large saucepan or pot set over low/medium heat. Add the celery and shallots. Sprinkle with a couple dashes of salt and pepper and stir. Cook, stirring occasionally, until the veggies are soft and the onions are translucent; about 5 to 8 minutes.
- Sprinkle the flour over the veggies and whisk until smooth. Cook for 1 minute, whisking constantly. Slowly whisk in the stock. Bring to a simmer and reduce the heat to low. Simmer for 30 minutes on the lowest heat possible, whisking often.
- After about 30 minutes, blend the soup using an emersion blender. It is ok of the soup is slightly chunky. Whisk in the heavy cream and raise the heat to medium/high. Bring the mixture to a quick boil. Reduce the heat back to medium/low and let simmer.
- While the soup is simmering, set a skillet over medium heat. Melt 1 tablespoon of butter and add the baby spinach. Stir and cook just until the spinach begins to wilt slightly. Stir in the marinated mushrooms and heat through.
- Remove the soup from the heat and stir in the wilted spinach and marinated mushrooms. Add salt and pepper to taste.
- Serve with minced chives and shredded cheese, if desired.
