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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Browned Butter Cream of Mushroom Soup Recipe

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This recipe for Browned Butter Cream of Mushroom Soup is from Rebecca's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large containers of mushrooms. button or add 1/2 button, 1/2 baby bellos
1 stick of butter
1 bunch of sage
salt and pepper to taste
vegetable or chicken broth, about 4 cups
1/4 Cup of whipping cream
Directions:
Directions:
Brown a stick of butter in a large skillet, becareful not to burn it, add the sage leaves, rough chopped to the butter just before it becomes brown. Add rough chopped mushrooms to the pan and saute down for about 10 minutes. The butter should stop browning once you add the mushrooms. Add salt and pepper to taste, Then transfer the mushrooms into a crock pot or stock pot. Deglaze the skillet with a little of the broth so that you get every bit of the flavoring from the pan. Add this to the mushrooms, then add the broth to cover the mushrooms. you can add a little water if needed or more broth. Let simmer on low for a couple hours, or on low in crock pot for a few hours. Using an emulsion blender, blend the mushrooms into a liquid, add the cream and add more salt and pepper to taste. you can also use a blender.
warm up and serve with crackers, or bread of your choice. add some crisp sage leaves that are browned in butter to top it off if you would like too!
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
It really is easy to make this. Browning butter has to be watched carefully as to not burn the butter, but it makes everything taste amazing!

 

 

 

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