Friday, August 3, 2012

Cream of Mushroom Soup

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Mushrooms, mushrooms, mushrooms!

I love mushrooms!  For me, there isn't anything better.  Tonight I felt like some creamy soup so I whipped this up!


1 cup dried mushrooms
1/2 onion, diced
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon rosemary
1/2 teaspoon thyme
2 pounds sliced mushrooms
3 tablespoons flour
1 pint heavy cream
2 teaspoons butter
Olive oil
Salt Pepper

Place the dried mushrooms in 1 1/2 cups water.  Boil for 30 minutes.  Do not discard the broth that the mushrooms are in.  You will use that in the soup.

Heat up your sauce pan.  My favorite pan to use for soups is my dutch oven.  Add a little butter and oil to your heated pan.  Saute the onions and garlic until translucent - about 5 minutes on medium low heat.  Add the bay leaf, rosemary and thyme.  Do not let the onions/garlic brown.  The garlic will turn bitter.

Add the sliced mushrooms. 

When the mushrooms are brown, add salt and pepper.  Stir and then add the flour.  Stir the flour into the mushrooms.  The flour will make the mushrooms very thick.  Slowly add the mushroom broth, stirring constantly.  Add the reconstituted mushrooms.

Let that simmer and thicken - about 15 minutes.  Add cream.  Stir and let simmer for 15 minutes. 

The soup is easy and very flavorful.  Enjoy!  This recipe is listed on Simple Living and Eating!

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