Tuesday, April 27, 2010

Cream of Mushroom Soup

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 soupand 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

  • olive oil

  • 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
  1. Add the onion, stalks, carrots to hot oil in a dutch oven.
  2. Add the mushrooms, saute for about 5 minutes until they have softened and lost most of their moisture.

  3. Add the water and vegetable stock and bring to a boil.

  4. When the vegetables are soft, turn down the heat to medium low.

  5. Add the sauce and cream.

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