Recipe

Cream Of Mushroom Soup Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years, 3 months ago I love this soup and make it often. There are four kinds of mushrooms, chopped artichokes, shallots, thyme, stock and cream. What could be better than that? It is so easy and the flavor beats the can every time. Prep:25m Cook:45m Servings:8	Notyourmomm
	cravethissoup wonderful easy delicious

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Ingredients

1 lb. of white button mushrooms

1 lb. of crimini mushrooms (baby bellas)

1 oz. of dried shitake mushrooms (in produce dept.)

1 oz. container of dried imported Polish mushrooms(in the canned veggie department at my local super??)

3 large shallots, minced

4 tablespoons of butter

1/4 cup of flour

1/3 cup of vermouth (white)

1 package of frozen artichoke hearts, defrosted and chopped

6 sprigs of fresh thyme

a pinch (I mean a little pinch) of powdered sage

1/2 teapoon of salt

8 to 9 grinds of fresh ground black pepper

5 to 6 passes of fresh nutmeg on a microplane

24 ounces of chicken stock

8 ounces of heavy cream or half and half

(In a pinch I've used a can of evaporated milk)

Do not use buttermilk or skim milk, it will curdle and separate)

Directions

Slice the mushrooms. Heat some of the stock and soak the dried mushrooms at least 10 minutes to soften. Remove tough stems and dice.

***When I first started at Rollande et Pierre, the chef came by and dropped 30 lbs. of mushrooms on my station and said, "I need these sliced as soon as possible for our marinated mushrooms" It took me almost 4 hours. When I left the restaurant 3 years later, I could "get 'er done" in under an hour and keep up with all my salad and appetizer service. All it took was lots and lots of practice with a very sharp knife.*****

Melt the butter in a very large saute pan, add the shallots and mushrooms and cook over med-high heat until the liquid is released, and reduced. Add more butter if it dries up to much. Sprinkle with flour and toast the flour over the heat until the raw taste is removed.

Add the vermouth, artichokes, thyme and seasonings.

Stir and cook to thicken the mushroom base slightly.

Add stock and cream and cook another 30 minutes over low-medium heat to thicken and reduce slightly.

Fish out the woody stems of the thyme before you serve this wonderful fragrant woodsy soup.

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Comments

paprikamama 2 years, 3 months ago said:
I love mushroom soup and so does my yougest daughter (2 1/2) this Im gonna try soon as she is my fresh soup girl...so I make soup twice a week...all kinds to....but this is different than mine....I take flour and add it to some canola oil in a pan and brown it and then add cold water to it and then add it to the soup....it gives it such a good flavor...oh and I also add 1 clove pressed garlic to the flour when its done being browned..then I add the water....try it sometime....its really good....my mom taught me that method from the old country...LOLOLOL...thanks sweety

jaie 2 years, 3 months ago said:
This sounds unbelieveable!!! Yummy. I have never seen Polish mushrooms (and I'm part Polish!) Any suggestions as to what I could substitue them with in case the city Farmer's Market doesn't have them?

notyourmomma 2 years, 3 months ago said:
I use an imported dried white mushroom/it comes in a one ounce plastic tub and they are quite flavorful. I forgot to tell everyone, strain the mushrooms after saoking because there can be some grit. I actually drain the mushrooms once through a sieve and then filter the liquid through a coffee filter to catch any grit.

softgrey 2 years, 3 months ago said:
I've started usin an egg slicer to slice mushrooms or i just buy them presliced now...

it helps a LOT...

this sounds delicious...
thanks for the recipe..

x-softie

krumkake 2 years, 3 months ago said:
Yep, this is the kind of soup I LOVE - thanks NYM...another winner!

plot_thickens 1 year, 11 months ago said:
This was insane.

In.

Sane.

Go get the ingrediants now so you can try it. NOW! ARGH! IT WAS SO GOOD IT NEVER MADE IT TO THE TABLE! NOM NOM NOM!

lindal34 1 year, 6 months ago said:
I will, I will!

pleclare 1 year ago said:
Wonderful!

elgab89 1 year ago said:
WOWIE! What a soup! And vermouth, too! I would have to double the amount - half of it I will drink it to your health while I am making this beauty!

grumblebee 1 year ago said:
Love the use of the different mushrooms. This is like the ULTIMATE cream of mushroom soup. :)

jimrug1 12 months ago said:
This is wonderful... I love the complex flavors with all the different mushroom types...

trigger 11 months, 4 weeks ago said:
Congratulations Notyourmomma

trigger 11 months, 3 weeks ago said:
Mushroom soup has to be one of my favorite soups of all time. The addition of dried mushrooms to me adds a more earthy tone to the soup stock an I always include them in mine.

Five forks
flagged as beautiful

glennk 10 months, 4 weeks ago said:
Sounds awesome going to try it today :)

glennk 10 months, 3 weeks ago said:
Ok just had a delicious bowl of this soup. It was a five for sure. I made one little addition and added 2 minced cloves of garlic. It was the best homemade mushroom soup I have ever had. Thanks for sharing this.

notyourmomma 10 months, 3 weeks ago said:
Recipes are meant to be springboards. Adapt away!

evaline 8 months, 3 weeks ago said:
Made this with a vegetable stock. Very good. Not listed was how many people it serves so this made quite a bit of soup. Made this for a soup & salad group, I'll update how well the group liked it. Sample very yummy.

wowme 7 months, 2 weeks ago said:
Can't wait! Can't wait It would be better if you would come over and make it. I am more of an eater than a cooker..but this really sounds like it is worrh the effort.

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Alterations

elgab89 11 months, 4 weeks ago said:
************************************************
THIS RECIPE HAS WON THE THIRD PRIZE
FOR BEST SOUP - NOVEMBER 2008
*************************************************

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