Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, cream of mushroom soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
The Soup Nazi would be proud of this one. I had all the ingredients including the sherry (a miracle) and made this exactly as the recipe stated except pureed only half the mushroom broth mixture as other reviewers suggested. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added.
Cream of Mushroom Soup is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Cream of Mushroom Soup is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have cream of mushroom soup using 10 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cream of Mushroom Soup:
- Get 3 lbs mushrooms, remove stems, slice tops
- Take 1 medium onion, small dice
- Get 2 quarts chicken stock
- Take 1/2 tsp dried thyme
- Prepare 6 Tbsp butter, divided
- Take 2 cloves garlic, minced
- Get 4 Tbsp a/p flour
- Make ready 1/2 tsp each salt & pepper
- Prepare 2 cups half & half
- Prepare 2 Tbsp Sherry
One of the recipes that I keep getting asked for is a Cream of Mushroom Soup that doesn't come out of a can. This cream of mushroom soup tastes decadent, but it's secretly healthy. Its creamy texture comes from pureed cauliflower! Now, I'm a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold nights.
Instructions to make Cream of Mushroom Soup:
- Clean mushrooms, remove stems and set aside. Thin slice the Mushroom tops, set aside.
- In a skillet, melt 2 Tbsp butter to sauté the Mushroom stems on medium high.
- Next, in a large sauce pan or small stock pan, add chicken stock, sliced mushrooms, diced onions and the dried thyme. Cook on medium until mushrooms and onions are soft. Simmer while cooking stems.
- Once the stems have started to brown, add minced garlic and cook for 1 to 2 minutes.
- Remove stems from heat and rough chop.
- Add chopped stems to stock pot.
- In skillet add the 4 Tbsp butter over medium high heat.
- Once melted, add flour and salt and pepper whisking to make a roux. Cook for 2-3 minutes.
- Slowly whisk in half and half to combine.
- Once combined, add to stock pot. Stir and simmer until thick.
- Add in the sherry. Adjust seasoning to taste.
- Enjoy!
Master mushroom cream soup making with this recipe. the cream soups in french cuisine are similar to veloute soup but use a light bechamel sauce as a base. A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Stir in crème fraîche, then simmer for a few mins more. Who doesn't love a delicious bowl of creamy mushroom soup?
So that’s going to wrap this up with this special food cream of mushroom soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to cream of mushroom soup cooking. Go on get cooking!
