mushroom cream soup

2015-12-22 a.o.

Add cream to any mushroom soup to turn it into a mushroom cream soup. Blending is NOT required.

I prefer not to blend everything. I think it looks nicer and that way I can see what I'm eating. :-)

No matter how much cream you add, it will never be as bright white as canned soup, especially not if the days of pure white freshness were far in the past already by the time your mushrooms arrived at the store.

Don't despair though. It will have plenty more honest flavors than that chemical cocktail in canned soup.

You'd have to use a lot of thickeners to get anywhere near the thickness of canned soup.
Mushroom base can get close if simmered down after blending.

INGREDIENTS

This is what you need for 4 servings:

1 lb. button mushrooms
S&P
1 cup heavy cream
or 1 can evaporated milk
4 tbsp. flour, dissolved on cold water
or use oil dough instead
optional:
- mild cheddar cheese
- Knorr dry spring vegetable mix (tomato, carrot, celery, leek)

Pic1: mushroom cream soup

Directions

Pic2: load the pot
Pic3: simmer
Pic4: mushroom base

Wash, clean and slice the mushrooms. (Pic2)
Heat in a medium skillet with 1 cup of water. Simmer 15-20 minutes. (Pic3)
Optional:
- Remove part or most of the liquid and reserve for later use in soups/sauces.
- This can thicken the soup to the point it can be used as sauce.
Pulse a stick blender to cut part or all of the mushrooms in smaller pieces. (Pic4)
I prefer to blend only part.
Add 1 qt. of water, 1 tbsp. dry vegetable mix, S&P to taste.
.
Bring to a roiling boil.
Optional: Slowly whisk in dissolved flour to thicken the soup.
Reduce heat and simmer for 15 minutes.

Pic5: with cream, partially blended
Pic6: blended more
Pic7: enjoy

Stir in the cream and the cheese.
Simmer without boiling and stir for 5 minutes.
Serve immediately.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org