Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cream of mushroom soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Cream of Mushroom Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Cream of Mushroom Soup is something that I have loved my whole life. They’re nice and they look fantastic.
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. It is well known in North America as a common type of condensed canned soup. As good as any mushroom soup I've had in a restaurant.
To get started with this particular recipe, we have to first prepare a few components. You can have cream of mushroom soup using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Cream of Mushroom Soup:
- Take mushrooms, remove stems, slice tops
- Make ready medium onion, small dice
- Make ready chicken stock
- Make ready dried thyme
- Take butter, divided
- Take garlic, minced
- Prepare a/p flour
- Make ready each salt & pepper
- Get half & half
- Take Sherry
Step by step recipe instructions for cream of mushroom soup complete with photographs and reader comments and discussion. One of the recipes that I keep getting asked for is a Cream of Mushroom Soup that doesn't come out of a can. Cream Of Mushroom Soup. featured in Delicious Soups To Keep You Warm This Season. Smacking with savory flavor, and creamy in texture It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget.
Steps 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!
A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. The creamiest mushroom soup that tastes just like the canned stuff - except it's so much healthier, creamier and tastier! And I honestly don't know why it took me so long to make it because this is one of the easiest soups I have ever made.
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