Cream of Mushroom Soup

"I got this recipe from a local restaurant we go to, it is wonderful!!"
 
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Ready In:
1hr 20mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Chop mushrooms, leaving 6 tops intact.
  • Add 1 Tbsp butter to pan; melt and add chopped onions and diced mushrooms.
  • Sauté long enough to blend flavors.
  • Add broth, 3 cups light cream, and bay leaf.
  • Simmer for 30 minutes.
  • Add wine, lemon juice, salt and pepper.
  • Melt remaining 6 Tbsp.
  • butter, add flour and make a light roux.
  • Add roux to simmering soup while stirring constantly to avoid lumping.
  • Simmer five minutes.
  • Add heavy cream, freshly chopped parsley.
  • Slice remaining 6 mushroom caps and sauté them slightly.
  • Float a mushroom cap on top of each serving, together with freshly chopped parsley.

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Reviews

  1. It is good.
     
  2. I didn't have procini's so I used all white buttom mushrooms and it still turned out great! I didn't have any cream so I used all skim milk and just increased the flour in the roux and added a little butter with the milk. Also used 2 bay leaves as suggested by other reviewers and added the lemon juice after sauteing the mushrooms to avoid curdling. This will be my new mushroom soup recipe. Will definitely make again!
     
  3. Fantastic recipe. We've eaten it on it's own, but also used it in our not-canned green bean casserole for Thanksgiving this year and will never used canned again. I did use whole milk for the light cream and enjoyed it just the same. Thanks for posting!
     
  4. I have made this several times and it has been a hit each time. The first time I made it, I followed the recipe exactly, but will not add the lemon juice again as it made my soup curdle. My husband now asks if I am adding lemon. Humour I guess! I also use Chinese cooking wine instead of wine. It is cheap and works as well as wine. I don't use the heavy cream either-just make up with stock and the half and half. The soup is fabulous and so easy. Thanks Jennifer! Post any more good soups you have as I LOVE them!
     
  5. This is a good and straightforward recipe for cream of mushroom soup. I've been searching for the perfect cream of mushroom soup recipe for a few years now, and although this is not "it", it's a good second. The recipe makes a significant amount of soup, but the leftovers make fantastic cream of mushroom porkchops! Thanks for submitting this good recipe.
     
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Tweaks

  1. I have made this several times and it has been a hit each time. The first time I made it, I followed the recipe exactly, but will not add the lemon juice again as it made my soup curdle. My husband now asks if I am adding lemon. Humour I guess! I also use Chinese cooking wine instead of wine. It is cheap and works as well as wine. I don't use the heavy cream either-just make up with stock and the half and half. The soup is fabulous and so easy. Thanks Jennifer! Post any more good soups you have as I LOVE them!
     

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