Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup is from Recipes From My Childhood, 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: Soups and Stews

Ingredients:	Ingredients: 4 T. butter, 1 T. oil, 2 c. diced onion, 4-6 cloves garlic, minced, 1 1/2 lb. mushrooms, portabella, shitake and white, sliced, 4 t. thyme, chopped, 2 t. rosemary, chopped, 1/2 c. marsala or malbec or wine of your choosing (not sweet), 6 T. flour, 4 c. chicken stock, 1-2 t. salt, 2 beef bouillon cubes, 1 c. heavy cream, more fresh herbs for garnish

Directions:	Directions: Cook onions, in butter and oil until soft, 3minutes. Add garlic, cook 1 minute. Add mushrooms, thyme and rosemary, cook for 5-10 minutes. Add wine, cook for 3 minutes, then sprinkle with flour and mix gently but well, cook 2 minutes, add stock and mix again. Bring to a boil and reduce heat to med-low, season with bouillon cubes and salt and pepper to taste, easy to over salt.Add tabasco or cayenne for some spice. Cover and simmer for 10-15 minutes, stirring occasionally. Reduce to low and add cream and serve with chopped parsley, thyme and rosemary on top.

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Cream of Mushroom Soup Recipe

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Category:

Ingredients:

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Directions:

Directions: