This is one of my go to soup recipes for the cold season. It is super easy to make and impress others with. They will feel like they are eating at a 5 star restaurant. Serve it with some toasted rustic bread lightly buttered or even a piece of garlic toast, either one pairs beautifully with this soup. It can be a starter or a main…it really all depends on how ambitious or strapped for time you are.
Now I have never measured the ingredients for this soup until now. I have always made it from scratch. I have seen other versions made and often enough times….I use what I have in my refrigerator as add-on to make the soup chunkier…so like turkey lardons, diced and caramelized/browned mushrooms, chopped toasted walnuts, or to elevate the flavors a couple drops of truffle oil, even though it doesn’t need it.
To view the full recipe, visit my website: https://dynabitesintl.com/2020/12/08/cream-of-mushroom/
Anyway, here are the basic ingredients for the recipe:
16 oz Baby Bella Mushrooms
8 – 10 pieces Dried Shiitake Mushrooms
32 oz Chicken/Vegetable Broth
8 oz Shiitake Mushroom Soaking Liquid
1 medium Onion
3 cloves Garlic (optional)
1/2 – 3/4 cup Heavy Cream
1/2 cup Unsalted Butter
2 – 3 sprigs Fresh Thyme
1/2 teaspoon Smoked Paprika
Salt (to taste)
Black Pepper (to taste)
White Pepper (to taste)
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