Difference between revisions of "Alicia's Cream of Mushroom Soup"
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Melt 1 Tbsp. of butter in pan and put about 1/3 of the mushrooms in the pan taking care not to crowd them. Once browned, remove mushrooms from pan and add 1 Tbsp. butter to the pan and continue with another 1/3 of mushrooms. Do this once more to finish cooking all of the sliced mushroom caps and then set them aside.<br> | Melt 1 Tbsp. of butter in pan and put about 1/3 of the mushrooms in the pan taking care not to crowd them. Once browned, remove mushrooms from pan and add 1 Tbsp. butter to the pan and continue with another 1/3 of mushrooms. Do this once more to finish cooking all of the sliced mushroom caps and then set them aside.<br> | ||
| − | Add the last 1 Tbsp. of butter and a dab of bacon grease to the pan and cook the onions until translucent. Add the reserved mushroom stems and cook until tender. Put ingredients into sauce pan large enough for the soup. | + | Add the last 1 Tbsp. of butter and a dab of bacon grease to the pan and cook the onions until translucent. Add the reserved mushroom stems and cook until tender. Put ingredients into sauce pan large enough for the soup. Add the chicken broth to the pan and bring to simmer. Add roasted garlic, sour cream, pepper, and the Worcestershire sauce. Use an immersion blender to blend to smooth. Simmer gently for 20 minutes. Add lemon juice. Add cream & reserved mushroom cap slices to heat them up. Serve hot.<br> |
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Revision as of 22:26, 11 December 2017
← soups
From the kitchen of Alicia Wingren
Difficulty: easy
Inspired by Mom's Cream of Mushroom Soup
Produces 3 cups of soup
Ingredients
8 oz. crimini mushrooms, stalks removed, chopped, and reserved. mushroom caps sliced
1/2 c. onions, chopped
4 Tbsp. butter
1 14 oz. can of chicken stock
1/8 c. cream
1/4 c. sour cream
fresh ground pepper to taste
1/2 Tbsp. Worcestershire sauce
2 cloves garlic, roasted, and chopped - How to quickly roast garlic.
1 tsp. lemon juice
1 1/4 c. cream
1/8 c. sour cream
Procedure
Melt 1 Tbsp. of butter in pan and put about 1/3 of the mushrooms in the pan taking care not to crowd them. Once browned, remove mushrooms from pan and add 1 Tbsp. butter to the pan and continue with another 1/3 of mushrooms. Do this once more to finish cooking all of the sliced mushroom caps and then set them aside.
Add the last 1 Tbsp. of butter and a dab of bacon grease to the pan and cook the onions until translucent. Add the reserved mushroom stems and cook until tender. Put ingredients into sauce pan large enough for the soup. Add the chicken broth to the pan and bring to simmer. Add roasted garlic, sour cream, pepper, and the Worcestershire sauce. Use an immersion blender to blend to smooth. Simmer gently for 20 minutes. Add lemon juice. Add cream & reserved mushroom cap slices to heat them up. Serve hot.
