{"id":52363,"date":"2014-10-03T00:09:11","date_gmt":"2014-10-03T07:09:11","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=52363"},"modified":"2014-10-03T00:09:11","modified_gmt":"2014-10-03T07:09:11","slug":"todays-recipe-creamy-mushroom-soup","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/52363","title":{"rendered":"Today’s Recipe: Creamy Mushroom Soup"},"content":{"rendered":"

\t\t\t\t\"Mushroom_Soup-3348\"<\/p>\n

<\/p>\n

\n

CREAMY MUSHROOM SOUP<\/p>\n

PREP TIME: 30 MINUTES
\nCOOK TIME: 30 MINUTES
\nMAKES: 6-8 SERVINGS<\/p>\n

1\/4 cup olive oil
\n3\/4 lb Crimini mushrooms, halved and sliced 1\/4″ thick (about 4 cups)
\n4 garlic cloves, peeled and minced (about 4 t)
\n1\/2 cup white wine
\n2 cups chicken broth
\n1 15-oz can navy beans, rinsed and drained
\n1 bay leaf
\n2 cups milk
\n1\/3 cup cornstarch
\n1\/2 cup sour cream
\n6 ozs baby spinach, coarsely torn (about 8 cups)
\n3\/4 cup fresh parsley leaves, minced
\n1 t salt
\n1\/2 t pepper<\/p>\n

1. In a large saucepan over medium heat, cook olive oil, mushrooms, and garlic. Cook until garlic is fragrant and mushrooms have softened slightly. Add white wine, bring to a simmer, and cook for about 7 minutes.
\n2. Add chicken broth, navy beans, and bay leaf; bring to a gentle simmer.
\n3. In a small bowl, whisk milk and cornstarch together. Add to mushroom mixture and stir until thickened. Add sour cream and mix until smooth.
\n4. Stir in remaining ingredients, and cook until spinach is tender.<\/p>\n<\/div>\n

[print-me]<\/p>\n

Gather ingredients.<\/p>\n

\"Mushroom_Soup-3220\" Add 1\/4 cup olive oil to a large saucepan.<\/p>\n

\"Mushroom_Soup-3226\" Add 3\/4 lb Crimini mushrooms, halved and sliced 1\/4″ thick (about 4 cups).<\/p>\n

\"Mushroom_Soup-3232\"Add 4 peeled and minced garlic cloves (about 4 t).<\/p>\n

\"Mushroom_Soup-3239\"Cook until garlic is fragrant and mushrooms have softened slightly.\u00a0Add 1\/2 cup white wine, bring to a simmer, and cook for about 7 minutes.<\/p>\n

\"Mushroom_Soup-3258\"Add 2 cups of chicken broth.<\/p>\n

\"Mushroom_Soup-3267\"Add one 15-oz can rinsed and drained navy beans.<\/p>\n

\"Mushroom_Soup-3277\"Add 1 bay leaf; bring to a gentle simmer.<\/p>\n

\"Mushroom_Soup-3281\"Add 2 cups milk to a small bowl.<\/p>\n

\"Mushroom_Soup-3243\"Add 1\/3 cup cornstarch.<\/p>\n

\"Mushroom_Soup-3247\"Whisk to combine.<\/p>\n

\"Mushroom_Soup-3254\"Add to mushroom mixture and stir until thickened.<\/p>\n

\"Mushroom_Soup-3288\"Add 1\/2 cup sour cream and mix until smooth.<\/p>\n

\"Mushroom_Soup-3293\"\"Mushroom_Soup-3291\"Add 6 ozs coarsely torn baby spinach (about 8 cups).<\/p>\n

\"Mushroom_Soup-3303\"Add 3\/4 cup minced fresh parsley leaves.<\/p>\n

\"Mushroom_Soup-3308\"Add 1 t salt.<\/p>\n

\"Mushroom_Soup-3316\"Add 1\/2 t pepper.<\/p>\n

\"Mushroom_Soup-3323\"Cook until spinach is tender.<\/p>\n

\"Mushroom_Soup-3348\"\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

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