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Cream of Mushroom Soup

Date Added: Mar 2, 2010 Continental Appetizers
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Prep Time

15 mins

Cook Time

40 mins

Ready In

55 mins

Serving

6

*to adjust serving size click on "serving box".

Description

This is a simple delicious puree of mushroom soup finished with cream. I use 3 different types of mushrooms but you can use any varieties as you like.


Ingredients

  • 10  Ounce(s) Weight Button Mushrooms (sliced)
  • 1
  • 8  Ounce(s) Weight Shiitake Mushrooms (sliced)
  • 2
  • 10  Ounce(s) Weight Crimini Mushrooms (sliced)
  • 3
  • 4  Table Spoon(s) Butter
  • 4
  • 3/4  Cup(s) Celery, small dice
  • 5
  • 1  Cup(s) Onion, small dice
  • 6
  • 2  Table Spoon(s) Garlic, minced
  • 7
  • 1  Pinch Cayenne Pepper
  • 8
  • 1  Pinch Black Pepper
  • 9
  • 2  Table Spoon(s) Fresh Thyme, chopped fine
  • 10
  • 1  Table Spoon(s) Corn Oil (for searing mushrooms)
  • 11
  • 6  Cup(s) Chicken Stock or Broth
  • 12
  • 1 1/2  Cup(s) Cream
  • 13
  • 1  To Taste Salt and Pepper if needed
  • 14

Directions

    1. Sweat out celery and onions in 3 table spoons of butter
    2. In a separate pan, sear off all mushrooms and add to soup pot
    3. Deglaze mushroom pan with chicken stock and add to soup pot, bring to a simmer for 20 minutes
    4. Add cayenne black pepper garlic and fresh thyme cook out for a few minutes
    5. Let cool for a bit then puree soup
    6. Add the cream to the puree let simmer for 10 minutes and adjust with any seasoning you like
    7. Taste and adjust

COMMENTS

valathor

Apr 2, 2012

yummy

I have made this soup lots of times....and it is soooo good. Sometimes I even skip the cream and it is still creamy and very nice.

Inappropriate

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