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Cream of Mushroom Soup Recipe That Beats Anything From a Can!I don't have anything against canned soup, but this cream of mushroom soup recipe tops anything that you can buy off the
shelf. For casseroles and other dishes the canned stuff works fine because you are adding your own ingredients. But for the
straight stuff nothing beats fresh, and there is no way that store-bought soup can match the variety of your own
kitchen. Ingredients
Half cup of butter
Quarter cup of flour 1 medium onion, finely chopped 1 pound of mushrooms, finely chopped 1 pound of mushrooms, roughly chopped 4 cups chicken stock or broth 4 cups of light cream (half and half) Quarter cup of fortified wine, such as sherry, port or madeira Salt and pepper to taste Chopped or dried parsley and basil to taste. Preparation1. Melt butter in soup pot on medium low heat.2. Add onions and salt. Saute onions until they are soft. 3. Add mushrooms, and cook for about 5 minutes. 4. Add flour in a bit at a time, stirring it in as you do to help prevent lumps. 5. Add broth a bit at a time, stirring as you do to prevent lumps. After enough broth has been added to make everything liquid, add the rest of the broth. 6. Bring to a boil, reduce to low heat and simmer for about 5 minutes or so. This will allow the flour to thicken the soup somewhat. 7. Add the cream, pepper, basil and parsley. Gently simmer the soup without boiling for about ten minutes to allow the flavors to mix completely. 8. Add the fortified wine, stir and serve. NotesThe beauty of this cream of mushroom soup recipe is its endless varieties. Not only are there so many mushrooms to choose from, but you can also substitute various fortified wines, or even use none at all.You can also change some of the spices and herbs. Tarragon works in place of basil, and the addition of garlic along with onions, or roasted garlic along the broth can make for a tasty change. Also, a touch of nutmeg would not be out of place, as it is always a good addition to a cream sauce. And life is not all about soup. Try some baby back ribs recipes to go with this Cream of Mushroom Soup. Tips and TechniquesOne note about cleaning mushrooms: do NOT clean them in water, as they will soak it up which will stop them from absorbing the flavors of your soup.It is far better to brush them clean with a dry cloth or a very soft brush. And since they do absorb liquid, that means they can pick up a lot of extra flavor by being soaked in wine, sherry, chicken stock, or nearly anything that is not too acidic. Return From Cream of Mushroom Soup Recipe to Cream Soups
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