I’ve been cooking up a storm this week! It all started with this Golden Cream of Mushroom Soup, and then one thing led to another. The leftover soup became a delicious Sunday casserole. Then the leftover casserole became an easy weeknight entrée. I hope you enjoy my little adventure, and the soup that started it all off.
- 4 cups fresh sliced mushrooms, I used white button, baby bella and shitake
- 1/2 cup onion, cut into small dice
- 1/4 cup celery hearts, cut into small dice
- 1/4 cup butter
- 1/4 cup flour
- 3 cups chicken broth, room temperature
- 1 tsp. salt
- 1/4 tsp. fresh ground pepper
- pinch of saffron
- 1/4 cup half and half
Melt the butter in a Dutch oven or heavy soup pot. Sautee the onions and celery in the butter until translucent.
Add all of the mushrooms to the pot.
Continue cooking over medium heat until the mushrooms release their liquid. Stir in the flour. Have the chicken broth ready.
Slowly pour in the chicken broth, stirring constantly. Add the salt, pepper and saffron threads.
Simmer 15 minutes then remove from heat. Slowly add the half and half. Finish with paprika.
Look at that golden color!
You can lighten up this recipe by using fat free half and half. Or increase the butter, flour and cream for a condensed soup, like you buy in the can. Leftovers can be frozen! Look for my next post to see how I used our leftover soup in a delicious casserole.
The Extruded Noodle © 2013