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Cream Of Mushroom Soup Recipe

Ingredients

How to make it

  • Saute the mushrooms in Butter and oil until they release there fluids. When the fluids cook off add the onions and celery then salt and black pepper when they begin to soften. Add the garlic and if using dried thyme add it now. When you begin to smell the garlic add the wine and when the wine cooks off lower the flame to low.
  • Whisk in the flour a little at a time look for everything to thicken but not bind and create a roux. If it seizes up no worries add more butter Continuously whisk the roux to prevent scorching. Allow the flour to cook a few minutes and when the roux darkens slightly slowly whisk the stock in until you reach the desired thickness.
  • Ssimmer about 10 minutes taste add the fresh thyme tastse and adjust with salt and pepper if need.

Reviews & Comments 3

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  • frankieanne 8 years ago
    Nadine's review in IMI
    Cream Of Mushroom Soup
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    " It was excellent "
    NadineM ate it and said...
    January 28/15 Wow great recipe for sure. DH had taken just one taste and said "Oh boy what a fantastic soup love it" He did not add any pepper or salt. Now just to let you know I did not have enough beef broth so had to add some chicken broth. And the soup was fantastic. It will be over the top with the full beef broth. Thank you BA for sharing this wonderful recipe.

    Cream Of Mushroom Soup
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  • BuonAppetito 8 years ago
    Yes Unsalted
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  • gourmetana 8 years ago
    Hi! What do you mean by sweet butter? Unsalted?
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The Cook

BuonAppetito Queens, New York

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