Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, mushroom cream soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look 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. Reviews for: Photos of Cream of Mushroom Soup I. Cream of mushroom soup has been a favorite of mine as long as I can remember.
Mushroom Cream Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Mushroom Cream Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook mushroom cream soup using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mushroom Cream Soup:
- Take 28 g dry mushrooms (Porcini, Morels or Shitakes)
- Make ready 1/2 c olive oil
- Take 1 spring of rosemary
- Take 4 spring of sage
- Make ready 1 large yellow onion, peeled and thinly sliced
- Get 3 garlic, peeled and thinly sliced
- Get 1 1/2 tsp salt
- Prepare 1/2 tsp white pepper
- Prepare 500 g white botton mushroom, clean and thinly sliced
- Make ready 500 g shitake mushroom, cleaned, steamed and thinly sliced
- Get 6 cup chicken stock
- Get 1 cup heavy cream
- Take 2 tbsp unsalted butter
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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.
The creamiest mushroom soup that tastes just like the canned stuff - except it's so much healthier I love mushrooms, but was never a canned cream of mushroom soup fan. This cream of mushroom soup tastes decadent, but it's secretly healthy. Now, I'm a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to. Vegan Mushroom Soup - From casual to elegant, this creamy mushroom soup is dairy-free, easy Brimming with mushrooms and full of fantastic flavor, this vegan cream of mushroom soup recipe. Melt butter in large frying pan.
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