Cream of mushroom soup - FineCooking.com

My Recipe Box

Cream of mushroom soup

By natts, member

Posted: January 19th, 2013

This recipe was made with the Recipe Maker to create a custom soup with your choice of vegetables, seasonings, and garnishes. Created Using: Creamy Vegetable Soup
more about:

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.

5847,5347,5244,5285,5417,5478,5598,5244

Comments (0)
You must be logged in to post comments. Log in.

Cookbooks, DVDs & More