Making cream soup is easier than you think ; today in my “Daily Cooking Series” I’m going to show you how easy it is to make Cream of Mushroom Soup — be it “Wild Mushroom “ or everyday “Mushroom Soup “in less then 30 minutes, including prep.
First and foremost— it’s important to follow my steps by watching my Cooking Video Series on YouTube.
SO – Let’s get started with the recipe 👇
Note : The richer the ingredient, the better tasting; example: Cream instead of Milk
Cream of Mushroom Soup
Ingredients:
1/4 cup of Oil or Butter
4 cups of mushrooms sliced
1/2 cup chopped white sweet onions
1/4 cup of flour
3 cups of Chicken stock
2 1/2 cups of half & half cream or milk
2 teaspoons of nutmeg
1 teaspoon of ground thyme
Salt and White Pepper for seasoning
Method :
In Sauté pan add oil ( or butter ) , onions and sauté for a few minutes on medium high heat.
Add sliced mushrooms and sauté for a good 6 minutes until a nice Caramelized effect. Add nutmeg and thyme. Season to taste.
Sprinkle on flour , stirring and cooking for a good 4 minutes.
Take pan off heat and stir in Chicken stock. Place back onto burner and let cook on medium low heat for 10 minutes.
Warm up milk or cream in microwave; once again , remove pan from heat and slowly incorporate milk or cream. Don’t pour all at once. Stir in gently. ( See my video )
Cook on low heat until it thickens; approximately 10 minutes.
Remove pan from heat and place soup mixture into food blender, like my trusty Ninja.
Blend and then place back into sauté pan ; cook and stir for 5 minutes and serve.
Garnish with sauté mushrooms and croutons and/ or a fresh spring of thyme.
Serve in your best soup bowls ; it’s time to impress your guests
Enjoy !
Cheers !
Please support my efforts by purchasing my books, “Canadian Recipes of the Great White North” and my science fiction novel, “ Black Angels “. Thank you ahead for all the support of my followers 🙏
Leave a Reply