Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mushroom cream soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Reviews for: Photos of Cream of Mushroom Soup I. 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.
Mushroom Cream Soup is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Mushroom Cream Soup is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mushroom cream soup using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom Cream Soup:
- Make ready 28 g dry mushrooms (Porcini, Morels or Shitakes)
- Make ready 1/2 c olive oil
- Make ready 1 spring of rosemary
- Make ready 4 spring of sage
- Take 1 large yellow onion, peeled and thinly sliced
- Prepare 3 garlic, peeled and thinly sliced
- Get 1 1/2 tsp salt
- Make ready 1/2 tsp white pepper
- Make ready 500 g white botton mushroom, clean and thinly sliced
- Get 500 g shitake mushroom, cleaned, steamed and thinly sliced
- Make ready 6 cup chicken stock
- Get 1 cup heavy cream
- Get 2 tbsp unsalted butter
One of the recipes that I keep getting asked for is a Cream of Mushroom Soup that doesn't come out of a can. A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. 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.
Instructions to make Mushroom Cream Soup:
- Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.
- Strain the soaking mushroom liquid and reserve along until needed.
- Bundle the rosemary and sage together and tied with kitchen twine
- Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil
- Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown
- Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes
- Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.
- Remove the herbs, and then add the cream and butter.
- Working in a batches, pure the soup in a blender until smooth.
- Return to the pot and keep at a very hot simmer until ready to serve.
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