How to Make Ultimate Cream of Mushroom Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cream of mushroom soup. It is one of my favorites. This time, I will make it a bit unique. 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. The Soup Nazi would be proud of this one. I had all the ingredients including the sherry (a miracle) and made this exactly as the recipe stated except pureed only half the mushroom broth mixture as other reviewers suggested.

Cream of Mushroom Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Cream of Mushroom Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Take 3 lbs mushrooms, remove stems, slice tops
2. Prepare 1 medium onion, small dice
3. Get 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. Make ready 4 Tbsp a/p flour
8. Take 1/2 tsp each salt & pepper
9. Get 2 cups half & half
10. Get 2 Tbsp Sherry

This cream of mushroom soup tastes decadent, but it's secretly healthy. 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. A rich and filling mushroom soup with both wild and porcini mushrooms.

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!

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. A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. The use of heavy cream here keeps the soup from curdling, although it doesn't do your waistline any favors!

So that’s going to wrap it up with this exceptional food cream of mushroom soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!