Cream of Mushroom Soup
Cream of Mushroom Soup

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, cream of mushroom soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cream of Mushroom Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Cream of Mushroom Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. The Soup Nazi would be proud of this one.

To begin with this recipe, we have to prepare a few ingredients. You can cook cream of mushroom soup using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Cream of Mushroom Soup:
  1. Prepare 3 lbs mushrooms, remove stems, slice tops
  2. Prepare 1 medium onion, small dice
  3. Make ready 2 quarts chicken stock
  4. Prepare 1/2 tsp dried thyme
  5. Take 6 Tbsp butter, divided
  6. Make ready 2 cloves garlic, minced
  7. Get 4 Tbsp a/p flour
  8. Make ready 1/2 tsp each salt & pepper
  9. Make ready 2 cups half & half
  10. Prepare 2 Tbsp Sherry

Of course when we were growing up it was Campbell's and it came in a can. This cream of mushroom soup tastes decadent, but it's secretly healthy. Its creamy texture comes from pureed cauliflower! Now, I'm a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold nights.

Steps to make Cream of Mushroom Soup:
  1. Clean mushrooms, remove stems and set aside. Thin slice the Mushroom tops, set aside.
  2. In a skillet, melt 2 Tbsp butter to sauté the Mushroom stems on medium high.
  3. Next, in a large sauce pan or small stock pan, add chicken stock, sliced mushrooms, diced onions and the dried thyme. Cook on medium until mushrooms and onions are soft. Simmer while cooking stems.
  4. Once the stems have started to brown, add minced garlic and cook for 1 to 2 minutes.
  5. Remove stems from heat and rough chop.
  6. Add chopped stems to stock pot.
  7. In skillet add the 4 Tbsp butter over medium high heat.
  8. Once melted, add flour and salt and pepper whisking to make a roux. Cook for 2-3 minutes.
  9. Slowly whisk in half and half to combine.
  10. Once combined, add to stock pot. Stir and simmer until thick.
  11. Add in the sherry. Adjust seasoning to taste.
  12. Enjoy!

Make this condensed cream of mushroom soup instead of buying that disgusting stuff from the can! Also easily customizable for all "cream of" soup We'll make condensed cream of mushroom soup as our base recipe, and below you will find ways to adapt this recipe to the other condensed soups. Who doesn't love a delicious bowl of creamy mushroom soup? This cream of mushroom soup is so creamy, rich, and satisfying that you would never guess it's dairy-free. It has an enticing texture of fresh mushrooms and a layer of flavor from a humble cauliflower.

So that’s going to wrap it up for this exceptional food cream of mushroom soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!