Creamy Mushroom and Chard Soup
This is a great autumn soup that takes advantage of seasonal greens and mushrooms.
3 c. Chicken or mushroom broth
2 TBSP flour
2 TBSP butter
2 c. milk
1 large onions
1 large bunch of chard, chopped
2 TBSP oil
4 c. mushrooms chopped (a blend of different mushrooms works well; particularly Shiitake and Oyster mushrooms)
4 oz. cream cheese, cubed and softened
8 oz. Sour cream
Salt and pepper to taste
Sauté mushrooms and onions in oil until the mushrooms start to release water. Add the chard and sauté until soft. Set aside.
Meanwhile, make a roux by melting 2 tbsp of butter over medium heat and adding the flour, stirring for two minutes. Slowly add milk, whisking constantly to prevent clumping. Once milk is added, continue the process by adding the broth, again whisking to prevent clumping. Turn the heat to low and add sour cream and cream cheese, stirring until smooth. Add salt and pepper to taste.
Add mushrooms, onions, and chard. Simmer for 10 minutes and serve.