Ingredients

The following ingredients have 8 Servings
  • Roux:
  • 3/4 cup (1 1/2 sticks) unsalted butter, cubed
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  • Soup:
  • 1 1/2 pounds baby portabella or cremini mushrooms, sliced
  • 1 yellow onion, finely chopped
  • 3 ribs celery, finely chopped
  • 3 carrots, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1/2 cup dry white wine
  • 3 tablespoons olive oil
  • 3 cups low-sodium vegetable or chicken broth
  • 2 cups parmesan cheese, grated
  • kosher salt and freshly ground pepper, to taste

Instruction

  • In a medium saucepan over medium heat, melt butter, then sprinkle in flour to create a roux.
  • Cook roux for 2-3 minutes, or until golden, then stir in whole milk. Continue cooking for 8-10 minutes, or until thickened.
  • Remove from heat and set aside until ready to use later.
  • Melt olive oil in a large stock pot or Dutch oven over medium-heat and sauté onion, celery and carrot for 6-8 minutes, or until softened. Season with salt and pepper.
  • Add mushrooms and cook until softened, 5-7 minutes. Stir in garlic and cook for 1-2 minutes, or until fragrant. Season with thyme, sage and rosemary.
  • Pour in wine to deglaze pan, making sure to scrape up browned bits from the bottom of the pan, then add vegetable or chicken broth.
  • Bring to a boil, then reduce heat to a simmer and cook for another 15 minutes.
  • Stir in cooled roux and cook for another 5-10 minutes before serving, then add in parmesan cheese.
  • Transfer soup to serving bowls and serve hot.