Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, cream of mushroom soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Cream of Mushroom Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Cream of Mushroom Soup is something that I’ve loved my whole life.
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.
To get started with this recipe, we must prepare a few ingredients. You can have cream of mushroom soup using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cream of Mushroom Soup:
- Take 1 hunk of butter
- Make ready 1 large onion
- Make ready 2 portobello mushrooms
- Take 5-10 crimini mushrooms
- Get 5-10 shiitake
- Prepare Oyster mushrooms if you want
- Make ready 24 oz beef broth
- Take half pint Heavy whipping cream or half and half
- Get Seasoning
- Prepare 1/4 cup flour
- Prepare 4 cloves garlic
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.
Instructions to make Cream of Mushroom Soup:
- Put some butter in a cooking pot. And heat it up.
- Cut up your onions and toss those in. Season with some salt and pepper.
- Start cutting all your mushrooms and add those to the mixture in the pot. I like to dice some mushrooms and leave some bigger. Sauté this till desired texture.
- Add seasoning. I add different stuff sometimes like: cayenne, creole seasoning, oregano, bay leaf, Italian seasoning, sriracha, soy sauce.
- Once mixture is soft add in flour and then slowly Add in beef broth and cook for 20 min.
- Add in heavy whip. Cook for 3-5 minutes.
- Serve!
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?
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