mushrooms (could do all one kind or a mix)Īnd seriously, when tasting and testing this soup, we all thought there must be a million ingredients in this soup with how deep and rich it tastes.Though we’re not necessarily opposed to that, and you could certainly go that route if you stan earthy flavors, we loved it right in the middle.
CREAM OF MUSHROOM SOUP RECIPES FULL
All button wasn’t quite enough richness of flavor, full baby bella felt like a traipse along the forest floor. We also found that an old halfsies take on the mushroom choice was just right. After it all cooks and softens, you’re left with these little slivery buttery bits of mushroom and garlic throughout to bring a nice bit of even texture to the whole thing but nothing overly slippy, chewy or…you know, upsetting. So we compromised with a super-thin slice on everything. But the blended, totally smooth also left us wanting just a little more. Though a lot of the team voted on a chunky soup, in testing the bigger chunks that were less consistent throughout, it was sort of…upsetting? Is that an okay word to use? (Mushroom skeptics scream, chunky mushroom soup and, in the end, landed somewhere right in the middle. So, we had a little debate in the office with smooth vs. Mushroom skeptics, how are you? Did we get you with that “velvety broth”…”deep earthy flavor”…”splashes of white wine?” What Goes In Mushroom Soup? Mushroom lovers, we KNOW you’re with us here. Bring on the splashes of white wine, the homemade broth (you, yes YOU can do it! so simple!), the thinly sliced garlic and shallot, and this is now basically the scent we want in our homes forever. Who knew that such a simple, luxurious little creamy mushroom soup could boast big, deep, earthy flavor? It’s got a velvety broth with tiny elegant little mushroom slivers throughout to remind you who the hero of this soup is. Garnish with parsley and crusty chunks of warm bread.This mushroom soup is a whole mood, a vibe, a lifestyle. Serve warm in bowls with the reserved mushrooms on top. Add the balsamic, then taste and adjust the seasonings. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes. Keep stirring to reduce the likelihood of lumps. Slowly pour in the sherry, stirring all the time, then slowly add the stock. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook. Sprinkle the vegetables with the flour and stir to combine. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes.
Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. In the same pot, melt the remaining 2 tablespoons butter. Season with salt and pepper, then remove them from the pot and reserve for serving. Cook, stirring occasionally, until dark golden brown, about 5 minutes. When the butter has melted, add a third of the mushrooms to the pot. Heat 2 tablespoons butter in a pot over medium-high heat.
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