This easy meal is great for a rainy day. And here’s a timesaver tip: Cook up a dou­ble batch and freeze half for anoth­er dinner.

Creamy Fresh Mushroom Soup
Yield: About 6 cups

1 tablespoon butter
1 cup diced carrots
1/2 cup thinly sliced green onions, plus additional for garnish
1 teaspoon minced garlic
1/2 teaspoon salt or to taste
1/4 teaspoon fresh thyme or oregano leaves
1/4 teaspoon freshly ground black pepper or to taste
1 1/2 pounds white mushrooms, sliced (about 9 cups)
1 can (14 1/2 ounces) vegetable or chicken broth
1 cup dry white wine or vermouth
1 cup milk
1/2 cup cream
Fresh thyme or oregano leaves for garnish

1. In a large saucepan over medium-high heat, melt but­ter. Add carrots, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 min­utes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the veg­etables; set aside.
2. In a blender or food processor place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk, cream and reserved vegetables. Simmer just until heated through, about 5 minutes. Garnish with thinly sliced green onions and fresh thyme or oregano.
Adapted from a recipe developed by the Mushroom Council

Click here to visit Heather’s Florida Kitchen.


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