Pictures or It Didn't Happen Breeonne was here

19Jan/150

Homemade Cream of Mushroom Soup

This was surprisingly easy to make, even without a recipe to work from.

Ingredients

  • 2 yellow/white onions
  • 1 lb white or brown mushrooms
  • 1/2 lb other mushrooms (I used shitake and oyster, but you can use what you have/like (not enoki))
  • Butter
  • Thyme, parsley, salt & pepper
  • 1 L chicken stock
  • 1 L beef stock
  • 1/2 cup sour cream
  • 1 cup whipping cream

Steps

  • Slice the onions fine. In a large pot on medium-high heat, melt about two tbsp butter and saute the onions until they are translucent.
  • Slice the white or brown mushrooms - size depending on you - I chopped these into a small dice and added them to the pot. Stir frequently.
  • Slice your remaining mushrooms into large chunks and add them to the pot.  You may need to add more butter to keep things from burning.
  • Add some salt (to start drawing the water out of the mushrooms) and pepper and about 1 tsp thyme and 1 tsp parsley. Cook the mushrooms until they are browned.
  • Deglaze the pot with a bit of stock, then slowly (to keep the soup at temperature) add in your stock.
  • Turn soup down to medium-low to simmer for about an hour.
  • Half an hour before you serve, add the sour cream.
    • To temper the dairy before adding it in, put the sour cream in a bowl and then add 1/2 cup of the soup and stir to warm the dairy up. Then pour this into the soup.
  • Then add the (unwhipped) whipping cream, stirring as you do so.
  • Cook until ready to serve. You might like to add some more pepper at this point.

Enjoy!

 

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