Cream of mushroom soup
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Cream of mushroom soup
  Soups    Creams    Mushrooms  
Last updated 6/12/2012 1:00:50 AM. Recipe ID 24082. Report a problem with this recipe.
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      Title: Cream of mushroom soup
 Categories: Soups
      Yield: 8 servings
      1 lb Mushrooms,rinsed & drained
      2 tb Butter or margarine
      1    Large onion,chopped
    1/2 ts Dried thyme leaves
    1/4 c  All-purpose flour
      6 c  Chicken broth,reg-strength
      1    Dried bay leaf
      1 c  Whipping cream
      3 tb Dry sherry
  Mushroom soup is so readily available in cans that it seldom occurs
  to the cook to make it from scratch. The canned product is, in fact,
  so universal, reliable, and chameleon-like in flavor that it has
  become the base of a thousand casseroles.
  If you seek a more intense mushroom flavor, however, look no further.
  Erid Lie, tooting his own horn, claims to have the answer to your
  prayers right here.
  Flour plays a part in the thickening of this soup, but the basic body
  and emphatic statement of mushroom flavor come from cooking part of
  the mushrooms with onions until they are mellow and lightly browned,
  then pureeing them.
  The flavor is further enhanced by adding sliced mushrooms before the
  final heating.
  1. Chop half the mushrooms; thinly slice the remaining mushrooms and
  set aside.
  2. Melt butter in a 5-6 quart pan over medium-high heat; add chopped
  mushrooms, onion, and thyme. Stir often until the vegetables are
  lightly browned, 15-20 minutes. Mix flour with vegetables.
  3. Pour into a blender or food processor; whirl, adding as much broth
  as needed to get the mixture smoothly pureed. Pour mixture back into
  pan; add remaining broth, sliced mushrooms, bay leaf, and cream.
  4. Bring soup to a boil on high heat, stirring frequently. Reduce
  heat to low and simmer to blend flavors, about 10 minutes. Add
  sherry, salt, and pepper to taste. Make about 8 cups.
  ~ Eric Lie, Edmonds, WA

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Recipe ID 24082 (Apr 03, 2005)

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