- 3 Tbsp butter
- 2 Tbsp olive oil
- 1 lb white mushrooms, sliced
- 1 small yellow onion, chopped
- 2 cloves garlic, chopped
- 2 Tbsp flour
- 1/4 C dry white wine
- 2 C chicken broth
- 6 oz cooked ham, cubed (optional)
- 1/4 C fresh or frozen peas (optional)
- 3 Tbsp heavy cream
- Salt and pepper
In a large, heavy pot, melt the butter with the oil over medium high heat. Add the mushrooms, onion, and garlic and cook, stirring often, until the mushrooms are very soft, 12-15 minutes. Stir in the flour and cook, stirring constantly, for 1 minute. Add the wine and cook for 3 minutes. add the broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the soup thickens, about 20 minutes. Remove from the heat and let cool slightly
Puree half the soup in a blender and return to the pot. Add the ham, peas, and cream,a nd return to a boil. Remove from the heat and season with salt and pepper.
Note: we liked it better without ham and peas.
William Sonoma