15 January 2012

Simple Cream of Mushroom Soup from Scratch

How to prepare cream of mushroom soup from scratch? It can be prepared with just a little effort. There are thousands of recipes from real cream vegetable soup, but the differences are small. Basically, you cook the vegetables you want with aromas well until it's done. Then you mash and warm with cream. The additions of rice or potato soup is thick and creamy, but if you prefer a thinner consistency, skip these. Even ¼ cup cream just to lighten the color and softness of texture, a cup lends an incomparable richness. (You can replace the cream with milk or yogurt, but it will not be the same.) To intensify the flavor of the mushrooms, add ½ cup or two of reconstituted mushrooms with their soaking water. This recipe makes 4 servings. Preparation time: 30 minutes. Here are the ingredients and simple instructions:
Cream of mushroom soup SINGLE FROM NOTHING

About 1 pound of Paris mushrooms, trimmed and chopped
½ cup of white rice or cooked medium potato, peeled and cut into quarters
4 cups chicken broth, beef or vegetable stock or water
Salt and freshly ground black pepper
¼ to 1 cup cream or half and half
Chopped fresh parsley or chives to garnish


Combine mushrooms, rice and broth in a large deep pan over medium-high heat. Bring to a boil, then reduce heat to medium and cook until vegetables are very tender, about 15 minutes.
Cool slightly, then puree through a food mill or blender. (At this point you can refrigerate the soup, covered, for up to 2 days; heat before continuing.)
Return soup to saucepan and reheat over medium-low. Sprinkle with salt and pepper, then add the cream. Heat through again, garnish and serve.

... More ways you may like to prepare creamy (vegetable) soup
Recipe Cream of Asparagus Soup: Nice and light without rice or potato: asparagus substitute, trimmed and stems peeled for fungi. Omit the rice or potatoes or reduce the amount by half. Use vegetable broth or water. Strain the pureed soup, after that the texture is not completely smooth.
Cream of fennel or celery Recipe: Fennel substitution or celery, trimmed and chopped mushrooms and start with a stock of light. After pressing the Strain.
Cream of watercress, spinach or sorrel soup recipe: Substitute 4 cups chopped watercress, spinach, or sorrel, washed well and cut thick stems, for mushrooms and cream 2 cups half the stock . Omit the rice or potatoes if you want. Cook until greens are tender.
Cream of cauliflower or broccoli soup recipe: Substitute 4 cups cauliflower or broccoli and mushrooms for up to 2 cups of cream for the same amount of stock if you want.
Follow the simple instructions carefully and you'll be surprised how much this recipe. Enjoy the preparation of the soup and Bon Apetit.