Cream of Mushroom Soup

Cream of Mushroom Soup

Ingredients -

8 ounces Button Mushrooms (1 cup sliced, remaining finely chopped)
4 tablespoons Unsalted Butter
1 medium White Onion, chopped
1/4 cup Flour
1 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1/4 cup Cold Water
1 can condensed Chicken Broth
1 cup Half-and-Half
Snipped Parsley

1. Add butter to stockpot. Melt over low heat.
2. Sauté slice mushrooms until golden brown.
3. Remove mushrooms from stockpot with slotted spoon.
4. Add remaining chopped mushrooms and chopped white onion. Sauté until onion is tender.
5. Stir in flour, salt and fresh ground black pepper.
6. Sauté 1 minute, stirring constantly.
7. Remove stockpot from heat. Stir in cold water and chicken broth.
8. Return to heat. Bring to a boil over medium-high heat.
9. Stirring frequently, boil 1 minute.
10. Reduce heat to medium
11. Stir in half-and-half and sliced mushrooms.
12. Heat just until cooked through. DO NOT BOIL.
13. Garnish individual servings with parsley.

Soup Making Tip
Cremini Mushrooms

The light brown Cremini mushroom looks like a button mushroom, but contains considerably more flavor and a heartier texture.

Soup Making Tip
Fresh Herbs

To bring wonderful, intense, fresh flavor to soups, add fresh chopped herbs such as parsley, basil, cilantro, and rosemary at the very end of the cooking process.
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