Before it gets too warm for creamy soups, I wanted to try cream of mushroom soup after I bought half kilo of mushrooms. And in April it has gotten quite cold again, after teasing us with +9C , it even snowed last weekend for a spell.
This was a pretty easy soup, and I took an extra shortcut here.
This was just something to give it the forest-y taste, because the jumbo crimini mushrooms I bought were rather mild in flavor.
I started this soup with the standard basics:
1 onion, finely diced
3 stalks celery, diced
2 carrots, sliced
4 cups millk or water
3 vegetable boullion cubes
1 pck Knorr premade mushroom sauce
1 cup cream (7%)
.5 kilo jumbo crimini mushrooms, sliced on the diagonal
- Add the onion, stalks, carrots to hot oil in a dutch oven.
- Add the mushrooms, saute for about 5 minutes until they have softened and lost most of their moisture.
Add the water and vegetable stock and bring to a boil.
When the vegetables are soft, turn down the heat to medium low.
Add the sauce and cream.