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Real Cream of Mushroom Soup<\/p>\nReal Cream of Mushroom Soup<\/p>\n
6 T. salted butter, divided
\n1 pound sliced fresh button mushrooms
\n1 small onion, chopped
\n1 tsp. kosher or sea salt, plus more to taste
\n1\/4 tsp. freshly ground black pepper
\n3 T. all-purpose flour
\n1 cup chicken broth
\n2 cups whole milk or half-and-half
\n1-1\/2 cups sour cream, at room temperature
\nGarnish: chopped fresh parsley<\/p>\n
Melt 3 T. butter in a 4- to 5-quart heavy-bottomed pot over medium-high heat. Add mushrooms, onion, salt, and pepper, and cook, stirring often, until golden brown, about 15 minutes. Transfer to a bowl and set aside. Reduce heat to medium and melt remaining 3 T. butter. Add flour and cook, stirring, until glossy, about 3 minutes. Slowly drizzle in chicken broth and milk (or half-and-half), whisking as you go. Increase heat to a simmer and cook until mixture thickens, whisking often, about 5 minutes. Reduce heat to medium-low, stir in the reserved mushroom mixture, and cook 10 minutes, stirring occasionally. Remove from heat and add the sour cream. Serve garnished with chopped fresh parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"
Real Cream of Mushroom Soup 6 T. salted butter, divided 1 pound sliced fresh button mushrooms 1 small onion, chopped 1 tsp. kosher or sea salt, plus more to taste 1\/4 tsp. freshly ground black pepper 3 T. all-purpose flour 1 cup chicken broth 2 cups whole milk or half-and-half 1-1\/2 cups sour cream, at room temperature Garnish: chopped fresh parsley Melt 3 T. butter in a 4- to 5-quart heavy-bottomed pot over medium-high heat. Add mushrooms, onion, salt, and…<\/p>\n