Please, please, please do not make your decision on if you are going to try this soup on my terrible photo. The lighting in here is horrendous and I am a farmer, not a photographer. :) You have to try this soup! WHOA! It is SO good! I can't believe I didn't do this sooner.
Cream of Mushroom Soup
What's In It:
16oz mushrooms, any variety*
4 1/2 c chicken broth
1/2 c butter
1 1/2 c chopped green onions
1/2 c onion, chopped
1/2 c flour
2 1/2 c milk
2 T dried parsley
1/2 t thyme
3/4 t garlic powder
3/4 t poultry seasoning
1 1/2 t salt
1 t onion powder
1 t black pepper
3/4 t garlic powder
3/4 t poultry seasoning
1 1/2 t salt
1 t onion powder
1 t black pepper
What To Do With It:
Clean mushrooms using a dry paper towel. Finely dice.
Melt butter in a large pot. Add green and regular onions. Saute over medium heat until translucent and the butter begins to brown a bit. Add the mushrooms and cook for another 10 minutes or until they are tender. Add the flour and stir for 1 minute. Add a small amount of broth and be sure to scrape the bottom of the pot to remove all the tasty goodness there. Add remaining broth, parsley, and thyme. Bring to a boil. Reduce heat and simmer for 10-15 minutes. Add milk and season with salt and pepper. Heat through but be careful not to boil.
*I was extremely displeased with the mushroom quality at my grocery store, so I went with a 2.6oz package of dried oyster mushrooms. I boiled them for about 3 minutes in the broth, then chopped them finely. After boiling the mushrooms, I used water to bring the volume of my broth back up to 4 1/2 c. The texture of these mushrooms was definitely a bit chewier than I would have liked, in the future, I will practice a little more patience and wait until I can find fresh.
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