Simple Way to Prepare Ultimate Cream of Mushroom  Soup

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cream of mushroom  soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cream of Mushroom  Soup is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Cream of Mushroom  Soup is something which I have loved my whole life. They’re 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. I had all the ingredients including the sherry (a miracle) and made this exactly as the recipe stated except pureed only half the mushroom broth mixture as other reviewers suggested.

To begin with this particular recipe, we must prepare a few ingredients. You can have cream of mushroom  soup using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Cream of Mushroom  Soup:

1. Prepare 200 gms mushrooms
2. Make ready 1 tsp olive oil
3. Make ready 1 tbsp butter
4. Make ready 1 medium onion chopped
5. Take 2 tbsp garlic chopped
6. Make ready 1/2 tsp salt
7. Take 1 bay leaf
8. Prepare 2 cups vegetable stock
9. Take 2 tbsp cornflour
10. Get 1/2 cup cream
11. Get 1/8 tsp crushed black pepper
12. Take 2 tsp lemon juice

A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Stir in crème fraîche, then simmer for a few mins more. This classic cream of mushroom soup recipe is one of those.

Instructions to make Cream of Mushroom  Soup:

1. Clean the mushrooms and slice them. They can be of any shape since they would be pureed later.
2. Heat oil in a saucepan. Add in the butter and let it melt.
3. Add in the bay leaf.
4. Add the garlic and saute for a minute.
5. Add in the onions and saute until they are translucent.
6. Next, add in the mushrooms with the salt and cook until they sweat. It takes a minute or so. Do not brown the mushrooms.
7. Add in a bit of water to stop the cooking. Turn off the heat and cool it a bit. Remove the bay leaf and blend into a smooth paste.
8. Heat the saucepan again and pour in the pureed mushrooms.
9. Add in the stock. If you don’t have vegetable stock readily available, dissolve two cubes of Maggi Super Seasoning in 2 cups of water.
10. Bring to a simmer. Add in a slurry of cornflour mixed in water. You can also use cooled stock to make the slurry.
11. Once it begins to thicken, add in the cream. Keep it on simmer, do not boil the soup.
12. Add in the black pepper and the lemon juice. Make sure you don’t boil the soup after adding the lemon juice or it might curdle.
13. The cream of mushroom soup is ready to serve. Garnish with a swirl of cream and crushed black pepper.

Stir in crème fraîche, then simmer for a few mins more. This classic cream of mushroom soup recipe is one of those. Mushrooms - I will often use cremini mushrooms for this soup, though regular white button mushroom as just fine, too. I buy the whole mushrooms and. This cream of mushroom soup tastes decadent, but it's secretly healthy.

So that is going to wrap this up for this exceptional food cream of mushroom  soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!