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Cathe’S Mushroom Soup

Cathe's Mushroom Soup recipe image
This luxurious mushroom soup is a study in simplicity and depth. Sliced mushrooms are saut&# 195;©ed in butter until deeply browned, then deglazed with a hearty Burgundy wine to capture every flavorful bit. The base is built with a nut-brown roux, creating a velvety texture that coats the spoon. Finished with half-and-half, the soup strikes a perfect balance between earthy umami and creamy richness. ItâÂÂs an elegant yet comforting dish that feels indulgent but comes together quickly, making it ideal for a cozy weeknight dinner or a sophisticated starter. The wine adds a sophisticated acidity that cuts through the fat, ensuring every spoonful is balanced and satisfying.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 131.7
Description
This luxurious mushroom soup is a study in simplicity and depth. Sliced mushrooms are saut&# 195;©ed in butter until deeply browned, then deglazed with a hearty Burgundy wine to capture every flavorful bit. The base is built with a nut-brown roux, creating a velvety texture that coats the spoon. Finished with half-and-half, the soup strikes a perfect balance between earthy umami and creamy richness. ItâÂÂs an elegant yet comforting dish that feels indulgent but comes together quickly, making it ideal for a cozy weeknight dinner or a sophisticated starter. The wine adds a sophisticated acidity that cuts through the fat, ensuring every spoonful is balanced and satisfying.
Ingredients
  • 3 tablespoon Butter (more if needed)
  • 2 cup Mushrooms, sliced
  • 1/2 cup Burgundy wine, hearty
Directions
  1. 1
    Melt 3 tablespoons of butter in a heavy-bottomed saucepan or skillet over medium heat.
  2. 2
    Add the sliced mushrooms and sauté until they are well-browned and have released their juices, about 5-7 minutes.
  3. 3
    Pour in the Burgundy wine to deglaze the pan, scraping up any browned bits from the bottom.
  4. 4
    Continue cooking over medium heat until the wine has mostly evaporated and the liquid reduces to a syrupy consistency, about 5-8 minutes.
  5. 5
    Stir in 2 tablespoons of flour and cook, stirring constantly, until the mixture forms a nut-brown roux, about 5 minutes. Add more butter if the mixture becomes too dry.
  6. 6
    Gradually whisk in 2 cups of half-and-half (or milk), ensuring there are no lumps.
  7. 7
    Simmer gently for 2-3 minutes until the soup thickens to a creamy consistency.
  8. 8
    Season with salt and black pepper to taste.
  9. 9
    Serve immediately while hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 131.7kcal
% Daily Value *
Total Fat 9.5g15%
Saturated Fat 5.7g29%
Cholesterol 24.2mg9%
Sodium 79.5mg4%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.2g5%
Sugars 2.6g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mushroom, soup, burgundy, wine, creamy, roux, vegetarian, comfort food, earthy, rich, appetizer, winter, butter, sauteed, half-and-half, flour, pepper, salt, quick dinner, classic
Read it online: https://www.chefs-mate.com/recipe/cathes-mushroom-soup/