Cream of Mushroom Soup

With Thanksgiving quickly approaching, I am frequently asked what my menu will be for our family feast. I respond without hesitation. A traditional Thanksgiving menu of turkey with stuffing and gravy, mashed potatoes, green beans, sweet potatoes, dinner rolls and pumpkin pie with whipped cream will grace our family table this year just as it does every year. I do not dare alter the menu. A riot may ensure in our home. But I may sneak in a first course of my homemade Cream of Mushroom Soup to shake things up a little this year.

I love making a big batch of homemade soup. Not only are most soup recipes easy to prepare but, there is no comparison to the store bought canned versions. The most difficult task associated with making soup is the chopping that is involved.

To speed up the slicing and cutting involved, I enlist my food processor to do the work. In just a few pulses of the super sharp blade, all the vegetables are ready to be added to the soup pot. I use the slicing blade when making my Cream of Mushroom Soup. The food processor makes quick work of thinly slicing 2 pounds of mushrooms.

As the name suggests, Cream of Mushroom Soup contains cream. If cold cream is added to the hot soup, there is a chance it will curdle. Just warm the cream in the microwave for 30 seconds to remove the chill. When the warm cream is stirred in, the result will be a velvety, smooth soup.

With the multitude of dishes to prepare for Thanksgiving Day, make the Cream of Mushroom Soup in advance for stress free entertaining. The soup can be prepared up to 4 days in advance and stored in the refrigerator. Before serving, gently reheat in a sauce pan over medium low heat. Stir occasionally to ensure the soup heats evenly.

Cream of Mushroom Soup

 

Cream of Mushroom Soup
Author: 
Recipe type: appetizer or entree
Prep time: 
Cook time: 
Total time: 
Serves: 8 (1-cup) servings
 
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, about 1 cup diced
  • 4 garlic cloves, minced
  • 2 pounds cremini mushrooms, thinly sliced
  • 1 cup red wine
  • 1 cup light cream
  • 4 cups low sodium chicken stock
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons cornstarch
  • Salt and pepper to taste
Instructions
  1. Heat a large pot over medium heat and add the butter and olive oil. When the butter has melted, add the onion, garlic, and mushrooms. Season with salt and pepper. Sauté the vegetables for 8 to 10 minutes or until the mushrooms are tender and the onions are translucent.
  2. Stir in the red wine. Bring to a boil and reduce the wine for 4 to 5 minutes. Warm the light cream in the microwave for 30 seconds before adding it with the chicken stock, thyme leaves, and Worcestershire sauce to the pot. Bring the mixture to a simmer.
  3. Combine the cornstarch with ⅓ cup cold water in a small bowl. Stir until the cornstarch is dissolved and the mixture is smooth.
  4. Stir the cornstarch mixture into the simmering soup. Continue cooking and stirring the soup for 3 to 4 minutes or until the soup just begins to thicken. Season to taste with salt and pepper.
  5. Ladle soup into warmed bowls and serve.
Notes
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Recipe by Amy Casey ~ 2017

© 2017 amycaseycooks
www.amycaseycooks.com

 

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