Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, spring water farms cream of mushroom soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cream of Mushroom Soup. by Farmers' Almanac Staff Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. cream of mushroom soup with step by step photos. one pot delicious mushroom soup recipe You can use veg stock instead of water if you have vegetable stock ready.
Spring water farms cream of mushroom soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Spring water farms cream of mushroom soup is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook spring water farms cream of mushroom soup using 18 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Spring water farms cream of mushroom soup:
- Make ready 4 oz shiitake mushrooms
- Prepare 4 oz maitake mushrooms
- Get 4 oz chanterelle mushrooms
- Prepare 1 chopped carrot
- Take 1 tbsp olive oil
- Make ready 1 stick butter
- Prepare 1 tbsp butter
- Make ready 1 cup chopped yellow onion
- Take 1 sprig fresh thyme divided
- Take 1 1/2 tsp salt
- Prepare 1 tsp ground black pepper
- Get 2 cup chopped leeks
- Make ready 1/4 cup all-purpose flour
- Make ready 1 cup dry white wine
- Make ready 1 cup half & half
- Get 1 cup heavy cream
- Take 1/2 cup minced fresh leaf parsley
- Make ready 6 cup water
It has an enticing texture of fresh mushrooms and a layer of flavor from a humble cauliflower. I could use a thousand words to describe it, but one thing for sure is: you must try it! This cream of mushroom soup tastes decadent, but it's secretly healthy. Its creamy texture comes from pureed cauliflower!
Steps to make Spring water farms cream of mushroom soup:
- To make stock: heat olive oil and 1tbsp butter in a large pot. Add the onion, carrot, sprig of thyme, 1 tsp salt, 1/2 tsp pepper & cook over low heat for 10 - 15 minutes until vegetables are soft. Add 6 cups water & bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Strain, reserving the liquid. There should be about 4 1/2 cups of stock. If not, add water.
- Meanwhile in another large pot, heat remaining stick of butter and add leeks. Cook over low heat for 15 - 20 minutes until leeks begin to brown. Slice all mushrooms 1/4 inch thick or bite size pieces. Add sliced mushrooms and cook for 10 minutes or until tender. Add flour and cook for 1 minute. Add white wine and stir another minute scraping bottom of pot. Add vegetable stock, minded thyme, 1 1/2 tsp salt, 1 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add half & half, cream & parsley. Season with salt & pepper to taste & heat through but do not boil. Serve hot.
Now, I'm a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold nights. healthyish. I also browned the mushrooms in batches using less oil and used chicken stock instead of water & it turned out great. Mushrooms - Use a variety of mushrooms when possible. Homemade cream of mushroom soup BLOWS the canned stuff out of the water. Not even a question about it and this looks like a great recipe.
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