Cream of Mushroom Soup
Cream of Mushroom Soup

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cream of mushroom soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cream of Mushroom Soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Cream of Mushroom Soup is something that I have loved my whole life. They’re fine and they look fantastic.

Cream of Mushroom Soup Cream of Mushroom Soup I Cream of Mushroom Soup I. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Melt butter in large frying pan.

To begin with this particular recipe, we have to prepare a few components. You can cook cream of mushroom soup using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cream of Mushroom Soup:
  1. Get butter
  2. Take small or 1 large shallots OR 1 small onion
  3. Get minced garlic
  4. Make ready assorted mushrooms
  5. Prepare heaping cup flour
  6. Make ready fresh or 1 tsp dried thyme
  7. Take dry white wine
  8. Take mushroom stock or vegetable broth
  9. Take light cream or half and half
  10. Take Salt and black and/or white pepper

Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Campbells® Condensed Cream of Mushroom Soup. Cream of mushroom soup is a great ingredient when you're seeking a silky, smooth, velvety texture in a variety of dishes, like casseroles, soups, or rich sauces for chicken and beef. It has that thick, creamy consistency that makes it oh-so-appealing and indulgent for those looking for something decadent tasting.

Steps to make Cream of Mushroom Soup:
  1. In a soup pot melt the butter over medium-high heat.
  2. Add the shallots (or onion) and garlic, add a healthy pinch of kosher salt and sweat until fragrant.
  3. Add mushrooms, thyme and another pinch of salt. Cook the mushrooms until they let off most of the liquid.
  4. Add the flour and stir until the ingredients look gummy, add wine to deglaze.
  5. After the wine has loosened the flour add the stock or broth, season to taste and stir to combine. Bring to a gentle boil then simmer for 20 to 45 minutes.
  6. Add cream taste for seasoning then serve and enjoy.

Transfer the soup back to the pot, add the cream, and heat it to a simmer. Add balsamic, then taste and adjust seasonings. Serve warm with reserved mushrooms on top and crusty chunks of warm bread. Line a baking sheet with parchment paper. Place mushrooms in a single layer onto the prepared baking sheet.

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