|Sizzling Baby Bella Mushrooms!|
|Most good recipes start with butter!|
|When sliced mushrooms are golden, set aside|
|Now brown the diced onions and mushrooms.|
|The rest of our ingredients|
|Adding half and half after turning down the burner|
So, this is my favorite soup, and I make it often during the Winter months. It's pretty simple, and quite tasty. Enjoy! --Bellabits Mom
Creamy Baby Bella Soup
4 Tablespoons butter, divided use
8 ounces mushrooms (preferably baby bellas, but you can use buttons)
1/2 medium sweet onion, diced
1 clove crushed garlic
1/4 cup flour
2 cans (10-3/4 ounces each) chicken broth
1 cup half and half
Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Dice the other half of the mushrooms
Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, next add the chopped mushrooms diced onions and garlic. Cook, stirring often, until onion is soft and mushroom bits are golden.
Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, (I use a whisk) until thickened.
Turn heat to low and add half and half and bring to a simmer. (Do not boil.) just for a minute or two. The soup should be smooth and creamy. Serve it up...soup's on!
Makes 2 hearty servings or 4 petite servings.