recipes articles & more

How to Make Chocolate Soufflés
Win Steven Raichlen’s Must-Have Grilling Tools
Recipes Dads Love
Tour Steven Raichlen's Kitchens
Ingenious Kitchen Tips
Quiche Recipe: Create Your Own
How to Make Barbecued Chicken
Strawberry Mojito
How to Roll a Roulade Cake
10-Minute Strawberry Recipes

Post your own recipe

print |

View All Community Recipes comments (0)

Cream of mushroom soup

Posted: January 19th, 2013
by natts

This recipe was made with the Recipe Maker to create a custom soup with your choice of vegetables, seasonings, and garnishes.

Serves/Yields: Serves 8 as a starter

Created Using: Creamy Vegetable Soup

cremini mushrooms dry sherry garam masala more more

2 Tbs. vegetable oil

2 tsp. minced garlic

1-1/4 cup medium-diced onions

Kosher salt

1 tsp. garam masala

1-1/2 lb. mixed cremini or baby bella and white mushrooms, halved and thinly sliced

5 cups vegetable broth, preferably homemade OR 2-1/2 cups lower-salt chicken broth diluted with 2-1/2 cups water

3 Tbs. dry sherry

1/4 cup heavy cream

1-1/2 tsp. fresh lemon juice

freshly ground black pepper

3 Tbs. toasted, finely chopped pine nuts

In a 4- to 5-quart saucepan or Dutch oven, heat the vegetable oil over medium-low heat. When hot, add the garlic and onions and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the mushrooms, broth, and sherry, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the cream and 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 tsp. chopped pine nuts.