How to Prepare Award-winning Cream of Mushroom Soup

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade Cream of Mushroom Soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cream of Mushroom Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream of Mushroom Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cream of Mushroom Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cream of Mushroom Soup estimated approx 30 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Cream of Mushroom Soup using 16 ingredients and 6 steps. Here is how you cook that.

I've always wanted to make homemade cream of mushroom, but I didn't care for the recipes I found, so I combined a few different concepts and came up with this. Don't be shy with the salt. Enjoy!

Ingredients and spices that need to be Get to make Cream of Mushroom Soup:

1. 1 lb Mini Portabello Mushrooms
2. 2 clove garlic, chopped
3. 1 leek, halved and chopped
4. 2 shallots, chopped
5. 1 sprig of thyme
6. 1 sprig of rosemary
7. 3 tbsp butter
8. 1 tbsp olive oil, extra virgin
9. 1/4 cup white wine
10. 1 can chicken stock
11. 3 tbsp dry sherry
12. 2/3 cup heavy cream
13. salt
14. ground black pepper
15. sweet paprika
16. garlic powder

Steps to make to make Cream of Mushroom Soup

1. Add butter and olive oil to a large saucepan and melt over medium high heat.
2. Add garlic, leeks, shallots, and mushrooms to hot butter and oil.
3. Cook until soft and fragrant, about ten minutes.
4. Add Sherry and white wine and cook until liquids are mostly evaporated. About ten minutes.
5. Add chicken stock and cream, cook until heated through.
6. Add half the soup to a blender and blend until creamy. Return mixture to pot and cook until hot. Remove from heat and serve.

While this is by no means the end all be all guide to cooking easy and quick lunches it is very good food for thought. The hope is that will get your creative juices flowing so that you may prepare wonderful lunches for your own family without the need to perform too much heavy cooking at the process.

So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Cream of Mushroom Soup. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!