Spring water farms cream of mushroom soup. To begin making the Cream of Mushroom and Spring Onion Soup Recipe; heat oil in a large heavy saucepan; add the chopped mushrooms and the spring onions and cook until the mushrooms are tender. The mushrooms will release a lot of water in the process. Slice your mushrooms, as thickly or thinly as is personal preference - I prefer some of each in a soup like this one.
You can have Spring water farms cream of mushroom soup using 18 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Spring water farms cream of mushroom soup
- Prepare 4 oz of shiitake mushrooms.
- It’s 4 oz of maitake mushrooms.
- It’s 4 oz of chanterelle mushrooms.
- It’s 1 of chopped carrot.
- You need 1 tbsp of olive oil.
- You need 1 stick of butter.
- Prepare 1 tbsp of butter.
- Prepare 1 cup of chopped yellow onion.
- It’s 1 of sprig fresh thyme divided.
- Prepare 1 1/2 tsp of salt.
- Prepare 1 tsp of ground black pepper.
- It’s 2 cup of chopped leeks.
- It’s 1/4 cup of all-purpose flour.
- You need 1 cup of dry white wine.
- Prepare 1 cup of half & half.
- You need 1 cup of heavy cream.
- It’s 1/2 cup of minced fresh leaf parsley.
- It’s 6 cup of water.
I've made it a few times now. Each time I've added a little sherry. I also like to adapt this recipe to that of a favorite restaurant's mushroom curry soup. They serve it with a dollop of orange marmalade in the bottom of the bowl.
Spring water farms cream of mushroom soup step by step
To make stock: heat olive oil and 1tbsp butter in a large pot. Add the onion, carrot, sprig of thyme, 1 tsp salt, 1/2 tsp pepper & cook over low heat for 10 - 15 minutes until vegetables are soft. Add 6 cups water & bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Strain, reserving the liquid. There should be about 4 1/2 cups of stock. If not, add water..
Meanwhile in another large pot, heat remaining stick of butter and add leeks. Cook over low heat for 15 - 20 minutes until leeks begin to brown. Slice all mushrooms 1/4 inch thick or bite size pieces. Add sliced mushrooms and cook for 10 minutes or until tender. Add flour and cook for 1 minute. Add white wine and stir another minute scraping bottom of pot. Add vegetable stock, minded thyme, 1 1/2 tsp salt, 1 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add half & half, cream & parsley. Season with salt & pepper to taste & heat through but do not boil. Serve hot..
Cream of Mushroom Soup Recipes Cream of Mushroom Soup I Cream of Mushroom Soup I.. To thicken the soup I just used my tupperware mixer and mixed the flour with a little water. I added this to the soup mixture then added the half and half and the sherry. I used the fat free half and half and no one had a clue. Melt butter in a large stockpot or Dutch oven over medium heat.
