How to Make Cream of Mushroom Soup? French Soup Recipes
12/06/2010 1 Comment
Cream of Mushroom Soup
To give this soup a subtler flavor, add 1/3 cup half-and-half after reheating.
Dried Mushrooms – 1 ounce
Boiling water – 1/4 cups
Unsalted butter or Margarine – 2 tbsp
Yellow onion – 1 medium (finely chopped)
Fresh mushrooms – 12 ounces (trimmed and sliced)
Salt and Pepper – to taste
Dried Thyme – 1/2 tsp (crumbled)
All purpose flour – 1/4 cup
Dry White wine – 1/2 cup
Beef stock or canned beef broth – 3 cups
Bay leaf – 1
Place the dried mushrooms in a small bowl and cover with the boiling water; soak until soft about 20 minutes.
Drain the mushrooms in a cheesecloth-lined sieve set over a medium-size bowl.
Squeeze excess moisture from the mushrooms with a spoon and then chop them. Reserve the mushroom liquid.
Melt the butter in a medium-size saucepan over moderate heat. Add the onion; cover and cook for 4 minutes, stirring occasionally.
Add the fresh and dried mushrooms, salt, pepper and Thyme. Cook, covered for 4 minutes, stirring occasionally.
Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the fresh mushrooms are golden brown – 8 to 10 minutes.
Blend in the flour, and cook, stirring for 2 minutes. Add the wine beef stock, reserved mushroom liquid and bay leaf.
Bring to a simmer, stirring constantly, and then cook, covered over moderately low heat for 15 minutes or until flavors are well blended.
Remove the bay leaf, taste for salt and pepper and adjust as needed.
Ladle into soup bowls and serve with Italian of french bread.
Make about 5 cups or enough for 4 servings.
Note: At this point the soup can be cooled to room temperature and stored.Refrigerate in a tightly covered container for up to 3 days.