Soups forum: Decadent, but oh so good Cream of Mushroom Soup!

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ImageKatg
Mar 1, 2010 11:24 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Decadent Cream of Mushroom Soup

Thumb of 2010-10-13/Katg/30d872

Ths is pretty easy as it doesn't have a lot of ingredients. When you eat it...it's all mushroom flavor! There's a lot of chopping involved, but it's so worth it when it comes down to the finished product. There are all kinds of ways to make Mushroom soup, but I like this way because you thicken it with the actual vegetables and don't have to make a roiux or thicken it with flour or cornstarch. It's very velvety, creamy and oh so satisfying...

I just made this for dinner tonight. I had a bunch of mushrooms on hand as well as leftover stems from making Stuffed mushrooms on the weekend. It's great to be able to use them up as I hate wasting good food. There's a lot of people who don't like mushroom soup and I've served this at dinner parties. I've had more people tell me...they hate Mushroom soup but want the recipe! hehe

Ingredients

4 Tablespoons of Butter
2 1/2 lbs of white Mushrooms (older ones are fine too)
2 medium onions chopped
2 stalks of celery chopped
48 oz of light Chicken Stock (I like College Town Stock these days)
A couple big sprigs of Parsley chopped fine
About 6 oz's of Heavy cream
3/4 tablespoon of salt
3/4 teaspoon of pepper


Wash your mushrooms - its okay to submerge these ones as they're going to be in liquid anyways. Otherwise if you were stuffing them...I would suggest you just wipe them with a damp cloth so they don't get soggy. Chop about 2lbs of the mushrooms into quarters or whatever size pieces you would like as they are going to be blended anyways and reserve 1/2 lb for later slicing.

Melt your butter in a small stockpot. Add the Onions and Celery and sautee until transparent and limp (OH THE AROMA!!!). Add the chopped mushrooms and mix it all up and saute for about 5 minutes until the mushrooms are wilting. Add half of the parsley and the salt and pepper.

Add your Chicken stock. Stir and simmer on low for about 45 minutes.

In the meantime, take your reserved mushrooms and slice them.

Strain your solids from the stock into a blender or food processor. Add some of the broth and process until smooth and pureed. You can also use a handstick blender right in the pot. This is the most unappetizing looking part of the soup - but it will get better!

Return the pureed mixture to the pot with the additional stock. Stir and add the reserved sliced mushrooms. Stir in the heavy cream. Let this simmer for an additonal 15 minutes. If it's too thick just add some water to thin it out...the flavor with still be there.

Check your seasonings, dust with a little parsley and serve!

[Last edited Oct 13, 2010 11:47 AM CST]
Quote | Post #90130 (1)
ImageKatg
Mar 1, 2010 11:25 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Veggies all chopped and ready to go...

Thumbnail by Katg

ImageKatg
Mar 1, 2010 11:26 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Sweating the onions/celery and adding the mushrooms to the pot...

Thumbnail by Katg

ImageKatg
Mar 1, 2010 11:28 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Reserved mushrooms sliced to put into the pureed mixture...

Thumbnail by Katg

[Last edited Mar 1, 2010 11:49 PM CST]
Quote | Post #90142 (4)
ImageKatg
Mar 1, 2010 11:30 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Blended Mushroom mixture - very unappetizing looking as they're dark and kind of thick - it gets better!

Thumbnail by Katg

ImageKatg
Mar 1, 2010 11:32 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Adding the reserved mushrooms into the puree and stock

Thumbnail by Katg

ImageKatg
Mar 1, 2010 11:33 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Letting it simmer with the cream added...

Thumbnail by Katg

ImageDutchlady1
Nov 8, 2010 10:12 AM CST
Name: Hetty
Sunny Naples, Florida
Made this today - had to substitute some milk for the cream though....
ImageKatg
Nov 8, 2010 11:06 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
It's really a good mushroom soup! You've been pretty busy lately with that immersion blender Lady! Hilarious!
ImageDutchlady1
Nov 8, 2010 11:41 AM CST
Name: Hetty
Sunny Naples, Florida
Kathy - I have a tooth that is bothering me so soups are a great food for when you can't chew!!
ImageGardenGuyAZ
Nov 9, 2010 8:22 AM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13
This is the next one I'm going to try. Yummy!!!

Alan
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
ImageDutchlady1
Dec 2, 2010 4:50 PM CST
Name: Hetty
Sunny Naples, Florida
Made this soup today (after stuffed mushrooms - recipe by Kat - on Tuesday!!)
ImageKatg
Dec 2, 2010 5:27 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
How were they Hetty? I hope good! Great way to use the stems!
ImageDutchlady1
Dec 2, 2010 7:06 PM CST
Name: Hetty
Sunny Naples, Florida
Both were excellent, thanks!!

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