Easy Creamy Mushroom Soup

Not at all like its gloppy canned counterpart, this mushroom soup is light and has plenty of mushroom flavor.

Cream of Mushroom Soup

Yield: 4 to 6 servings

Level: Easy

Preparation time: 10 to 15 minutes

Cooking time: 20 to 25 minutes

2 tablespoons olive oil

2 tablespoons butter or margarine

1 medium onion, chopped

1/2 pound white or cremini mushrooms, coarsely chopped

3 tablespoons all-purpose flour

2-1/2 cups mushroom, chicken, or beef broth

2 tablespoons dry sherry (optional)

1/3 to 1/2 cup half-and-half, cream, or milk

Salt to taste, about 1/2 teaspoon

Freshly ground black pepper to taste

1 tablespoon chopped fresh chives or parsley (optional)

1.In a medium saucepan over medium heat, heat the olive oil and butter. Add the onion and saute, stirring occasionally, until translucent, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 5 minutes more.

2.Add the flour, and cook, stirring often, for 2 to 3 minutes.

3.Gradually pour in the broth, stirring after each addition. The soup should begin to thicken. Add the sherry (if desired).

4.Bring the soup to a boil. Cover partially and simmer over medium heat for 5 to 10 minutes. Add the cream and heat through. Season with salt and pepper. Stir in the chives.

Use a combination of white, cremini, and shiitake mushrooms (no shiitake stems — they're too tough) for an earthier, richer taste.