Cream of Mushroom Soup
Cream of Mushroom Soup

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cream of mushroom soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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. The Soup Nazi would be proud of this one.

Cream of Mushroom Soup is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Cream of Mushroom Soup is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook cream of mushroom soup using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Cream of Mushroom Soup:
  1. Make ready 3 lbs mushrooms, remove stems, slice tops
  2. Make ready 1 medium onion, small dice
  3. Take 2 quarts chicken stock
  4. Prepare 1/2 tsp dried thyme
  5. Make ready 6 Tbsp butter, divided
  6. Take 2 cloves garlic, minced
  7. Prepare 4 Tbsp a/p flour
  8. Take 1/2 tsp each salt & pepper
  9. Take 2 cups half & half
  10. Take 2 Tbsp Sherry

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. 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.

Steps to make Cream of Mushroom Soup:
  1. Clean mushrooms, remove stems and set aside. Thin slice the Mushroom tops, set aside.
  2. In a skillet, melt 2 Tbsp butter to sauté the Mushroom stems on medium high.
  3. 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.
  4. Once the stems have started to brown, add minced garlic and cook for 1 to 2 minutes.
  5. Remove stems from heat and rough chop.
  6. Add chopped stems to stock pot.
  7. In skillet add the 4 Tbsp butter over medium high heat.
  8. Once melted, add flour and salt and pepper whisking to make a roux. Cook for 2-3 minutes.
  9. Slowly whisk in half and half to combine.
  10. Once combined, add to stock pot. Stir and simmer until thick.
  11. Add in the sherry. Adjust seasoning to taste.
  12. Enjoy!

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. The creamiest mushroom soup that tastes just like the canned stuff - except it's so much healthier, creamier and tastier! Can this be used in place of canned cream of mushroom soup in casseroles/hotdish?

So that is going to wrap it up with this exceptional food cream of mushroom soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!