Creamy Mushroom Soup

Mushroom Soup Photo: Lisa Stewart Photography

Mushroom Soup Photo: Lisa Stewart Photography


8 tablespoons butter
1 medium onion finely chopped
1 lb mushrooms, sliced
1/4 cup flour
3 cups beef stock
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
1/2 cup heavy cream


In a 6 quart heavy pot (we like to use an enameled cast iron dutch oven) melt butter over medium heat. Add in onions and cook until transparent. Add in mushrooms and cook for 10 minutes until mushrooms are soft.

Remove pan from heat and blend in flour, then add stock stirring to remove any lumps of flour. Add pepper and nutmeg and return to heat.

Bring to a boil then reduce heat and simmer covered for 10 minutes. Using a regular or immersion blender puree mixture then return to pot. Add cream and heat to serving temperature.

Makes 12 servings