cream-onion-soup

Cream of Mushroom Soup

This is a very tasty and fast mushroom soup.  The mushroom flavor is built using mushroom broth, fresh mushroom and offset by a hint of tarragon.  This soup was part of our Bordeaux wine pairing dinner. It was a perfect match for the strength of the Bordeaux wines- the cream softening the tannins and creating a delicious match.

It is fast to make using mushroom bouillon cubes.  You don’t always see mushroom cubes among the traditional beef, chicken and vegetable.  I first saw them in Italy and it was one of those moments when it just made perfect sense, and you wondered why you had never thought of it before.  I buy the Aurora brand that I can get at my local Food Basics.  I have seen Knorr brand before as well.   They are also good if you are making the Mushroom Marsala Risotto.

There is just a 1/2 cup of cream – you can choose 5%, 10%, 18% according to your taste.  I use 10% because that is what we have on hand. So the half cup spread over 6 servings only about a tablespoon each serving so it can be a guilt free indulgence!

Serve with No Knead Dinner rolls and you have a nice lunch or first course!

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Cream of Mushroom Soup
cream-onion-soup
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Rating: 0
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Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
cream-onion-soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rough chop mushroom slices reserving 18 slices for garnish.
  2. Melt butter in a saucepan. Add mushrooms and tarragon and cook over medium heat about 10 minutes, til mushrooms have released their liquid.
  3. Add the shallots and cook another 10 minutes.
  4. Add the garlic and cook about 3 minutes.
  5. Add the broth and sea salt and heat through.
  6. Blend til smooth in a blender. Add the cream and return to the stove. Stir to mix well and just heat through. Do not boil the cream.
  7. Serve and garnish with reserved mushroom slices.

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