Happy 2014!!!! The kids are gone back to their homes, I have my computer back from grandkids and the quiet and space to write. Also, because the fridge is now clear of chicken nuggets, frozen pizza, peanut butter and apple juice, I have room to cook some adult foods. When I sat down last night with the first magazine I have had time to look at in a week, I came across this soup and knew instantly that we would be having some of this delectable sounding soup this week. Also thought that since it is January and cold weather is still lingering, I think I will post different winter soups each day this week. But this mushroom soup had to be first.
yields: 5 cups
1/2 cup butter, divided
3 (8 oz) packages fresh mushrooms, chopped
2 cups whipping cream
1 ( 8 oz) package cream cheese, softened
2 (1 oz) containers home-style concentrated chicken stock (from a 4.66 oz package)
Melt 3 tables butter in a Dutch oven over medium heat. Add mushrooms and sauté 10-12 minutes, or until liquid evaporates.
Transfer to a bowl. Reduce heat and melt remaining 5 tables butter in the Dutch oven. Whisk in flour until smooth; whisk 1 minute.
Gradually whisk in cream and next 2 ingredients.
. Cook, whisking constantly 2 minutes or until melted and smooth. Remove from heat. Stir in mushrooms. Use immediately or cool completely if planning to freeze or keep in fridge until needed.
*They used Knorr Homestyle Concentrated Stock.