Baby Portobello Mushroom Soup

Name: Baby Portobello Mushroom Soup
Total time: 25 s
Yield: 16
Ingredients: Butter unsalted -- 2 oz; Plain flour All-purpose -- 1 cup; Virgin Olive oil -- 1 tsp; Shallot diced -- 5 oz; Crimini mushroom sliced -- 1.25 lb; Water -- 0.5 gal; Maggi Seasoning 6 x 27 fluid ounces -- 0.5 cup; Half and half cream -- 2 cup

Preparation time
25 min
Difficulty Easy
Number of servings
16

Ingredients

Butter, unsalted -- 2 oz
Plain flour, All-purpose -- 1 cup
Virgin Olive oil -- 1 tsp
Shallot, diced -- 5 oz
Crimini mushroom, sliced -- 1.25 lb
Water -- 0.5 gal
Maggi Seasoning 6 x 27 fluid ounces -- 0.5 cup
Half and half cream -- 2 cup

Preparation

1

Melt butter over medium high heat. Whisk in flour and cook until a blonde roux has formed. Refrigerate roux until cold.
2

Heat olive oil over medium high heat. Sweat shallots. Once shallots are translucent, add mushrooms and sauté until golden.
3

Add water and Maggi Seasoning and bring to a simmer.
4

Once broth has come to a simmer, crumble roux into simmering soup. Whisk roux thoroughly into soup. Simmer until soup thickens.
5

Add half and half to thickened soup.
6

Soup may be garnished with chopped herbs.

Components

See Related Products

Maggi Seasoning 6 x 27 fluid ounces