Cream of Mushroom Soup
"For something that should be a simple thing, I really struggled to find a recipe that gave me the rich buttery mushroom flavor I was looking for. Most are thin and I prefer a thicker soup."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 8 tablespoons butter, divided (olive oil can be substituted)
- 1 medium yellow onion, finely diced
- 1⁄2 lb button mushroom, sliced
- 1⁄2 lb cremini mushroom, chopped
- 5 tablespoons flour
- 3 cups beef stock
- 1 bay leaf
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon salt
- 3⁄4 cup half-and-half
directions
- Melt 3 T butter in a saute pan. Add onions and stir over medium heat until transparent. Set aside.
- Melt 5 T butter in large sauce pan. Add mushrooms and salt. Cook until golden over medium heat.
- Add flour and onions and stir constantly one minute.
- Gradually add stock stirring constantly. Add bay leaf and pepper.
- Bring mixture to a boil, reduce heat and simmer 5 minutes. Remove bay leaf and stir in the cream.
- Notes - Olive oil can be substituted for butter. I recommend at least one tablespoon in the mushroom if diet allows. Chicken or vegetable stock can also be substituted.
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RECIPE SUBMITTED BY
My current favorite cookbook is the Best Recipe by Cooks Illustrated, my favorite publication. I also love quilting and most crafts. I have a husband, two daughters and two dogs both Aussies
