It was awesome! I put leftovers into the refrigerator and it was even better the next day! I could definitely see me using this in recipes that call for cream of mushroom soup. Then added the rest of the cream and the seasonings then put that all into the soup mixture. To the same medium-size saucepan, add the butter and melt over medium heat. Remove the lid, transfer about 1/2 cup of the cooked mushroom mixture to a small bowl. of flour with just a small amount of the light cream (to keep the flour from lumping up). Add mushrooms, season with salt and pepper, and cook, stirring frequently, until liquid has evaporated and mushrooms are well-browned, about 12 minutes total. Cover the pot and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Following the directions, I mixed the 1 Tbsp. After about 10-15 minutes simmering the mushrooms, I poured that mixture into the roux and stirred that all together. 1 large leek, light-green and white parts only, halved, thinly sliced ¼ cup (½ stick) unsalted butter 4 garlic cloves, grated, divided cup dry white wine ½ cup all-purpose flour 5 cups low-sodium. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Saut mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Adding it very slowly keeps the mixture smooth, lump-free and thick. Melt butter in a large soup pot over medium-high heat. I gradually added the rest of the chicken broth. flour and stirred that continuously until it was slightly golden. I recommend starting the roux separately while the mushrooms are simmering. My 'tweaks' were as follows: I chopped the mushrooms up so they were more dispersed throughout the soup I added just a bit of the chicken broth to the mushrooms/garlic/onions to give the mushrooms more liquid to imbue their flavor to, then I put a lid on it and let it cook for awhile to get the mushroom flavor fully embedded in the juice. The recipe truly only makes about 4 servings. I thought the ingredients/proportions were spot on. Mushrooms, Sliced Salt And Pepper, to taste 1 whole Medium Onion, Diced 2 stalks Celery, Sliced Thin 4 cloves Garlic, Minced 2 sprigs Fresh Thyme Leaves 3 tbsp. Stir in flour and mix well until evenly combined and thickened, about 1 minute. Prep Time: 5 mins Cook Time: 40 mins Total Time: 45 mins Ingredients 4 tbsp.
CREAM OF MUSHROOM SOUP RECIPES HOW TO
It was simple and easy enough that I could see me making this on any given day.I stuck strictly to the recipe as it is printed here (because I always do that with a new recipe when making it for the first time). How to Make the Best Cream of Mushroom Soup Add stock and simmer. Most people just use the canned version as an addition to other recipes, but I've always liked to eat it as-is. Once the mixture has thickened, which will happen almost immediately once it comes up to a boil, it is ready to use in any recipe that calls for 1 can of cream of soup. Bring mixture to a boil, stirring constantly. 1) Add the butter in a large pot and preheat it over medium-high heat, add the butter and allow it to melt.Ģ) Add the mushrooms, onions and garlic and cook for 7 minutes or so or until the veggies begin to cook down and develop some good color.ģ) Meanwhile, bring one cup of water to a boil and add it to a small bowl along with the dried porcini, set aside and allow them to steep for about 5 minutes, remove from the liquid and give them a good chop, set aside.Ĥ) Add the flour to the mushrooms and stir in for 30 seconds, deglaze with the sherry (or omit it completely) add the chicken stock, chopped porcini, porcini “stock” (minus the very last tablespoon from the bottom of the bowl) and thyme, bring to a boil, turn the heat down to low and simmer the soup for about 45 minutes.ĥ) Remove the thyme stems, add half of the soup to a blender and puree until smooth, add it back in the large pot with the remaining soup, add the cream, season with salt and pepper to taste and simmer for just a minute.Great and simple recipe! I've always loved cream of mushroom soup. Add 1/3 cup of Cream of Soup Mix to a small saucepan.
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