Cream of Mushroom Soup

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cream of mushroom soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Find lots of comforting recipes for mushroom soup with cream, including creamy potato and mushroom soup, easy morel mushroom soup and more. Top cream of mushroom soup recipes. Nothing beats the classic mushroom soup. Mushrooms are simmered in chicken stock, then pureed and blended with single cream and sherry.

Cream of Mushroom Soup is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Cream of Mushroom Soup is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook 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:
  1. Make ready 3 lbs mushrooms, remove stems, slice tops
  2. Get 1 medium onion, small dice
  3. Prepare 2 quarts chicken stock
  4. Make ready 1⁄2 tsp dried thyme
  5. Prepare 6 Tbsp butter, divided
  6. Make ready 2 cloves garlic, minced
  7. Make ready 4 Tbsp a/p flour
  8. Take 1⁄2 tsp each salt & pepper
  9. Prepare 2 cups half & half
  10. Get 2 Tbsp Sherry

Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice.

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!

Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice. Taste to check the seasoning, then reheat gently, adding the cream just before serving. Melt butter in large frying pan. Add in onions, garlic, and mushrooms.

So that’s going to wrap this up for this special food cream of mushroom soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!