October 22, 2007Random recipe-- Cream of Mushroom SoupSince it's Monday morning, I'm going to shamelessly steal this recipe from Simply Recipes. Cream of Mushroom Soup 1 pound regular white mushrooms, cleaned, quartered or sliced 1. In a food processor, coarsely chop mushrooms and lemon juice. 2. Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears. 3. Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. 4. Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning to taste. Serves 4. Serve sprinkled with a little parsley. |
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Comments
[October 22, 2007 2:33 PM]
MichelleSpeaking of creamy soups, I had the most delicious potato cheese soup at Annie Moore's pub last week!
[October 22, 2007 3:03 PM]
LindseyYum! That sounds good, Michelle. I love cream-based soups. Broccoli might be my favorite.
[October 22, 2007 6:02 PM]
marionWill try the recipe. Meanwhile, see if you can talk Chef John out of his Edible Vibe recipe for mushroom soup. He includes whole mushrooms & (I believe) Balsamic vinegar...or something like that...in his cream of mushroom soup.
Yeah, Edible Vibe in Rocky Mount...our little secret!
[October 23, 2007 10:13 AM]
LindseyMarion, I've never heard of the Edible Vibe. Tell me more.
[October 23, 2007 10:33 AM]
carrie : →http://www.gingerlemongirl.blogspot.comI never knew how good real cream soups were Lindsey, until I started making them! Sure beats Campbell's! I've never made a great looking soup like that cream of mushroom though! That will be on the list of things to accomplish this fall!! Yum!!
[November 23, 2007 8:50 PM]
JohnSomeone say soup? I think that my mushroom soup is different every time that I make it. It really depends how I am feeling - in the moment that the soup is made. Usually I use a basic bechamel as a base...garlic (roasted most often), onion (sometimes sauteed, sometimes raw...both are different! If I don't need to keep it vegetarian, I use chicken stock. If it needs to be vegetarian, I usually add lemon &/or a balsamic reduction. I do like to keep minced bits of sauteed mushroom for texture. Oh yeah, a pinch of nutmeg. I put nutmeg in anything white! weird eh?
[November 26, 2007 10:08 AM]
AutumnUnfortunately, I'm one of those people that really don't like mushrooms. It's a problem for me, because I like trying new recipes, but some call for mushrooms. Is there anything I could substitute??
[November 26, 2007 10:29 AM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Autumn, you could try to substitute broccoli, cauliflower, celery or asparagus in this recipe, I suppose. You'd just have to keep in mind that mushrooms cook more quickly than some of those veggies and may release more juice.