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Cream of mushroom soup | by gwen
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Cream of mushroom soup

The basic Joy of Cooking recipe I used [slightly modified]:


Sauté in 2 tbsp. butter:

8 oz sliced mushrooms [we like the crimini]

1/2 onion, diced

couple stalks of celery, diced


Start heating up your 2 c. stock [we are lazy and use variety of bouillion cubes as directed]. Add sautéed ingredients to stock and simmer 20 minutes. I threw in a bit of garlic this time.


Start cream sauce a few minutes before simmering's done:

Melt 2 tbsp. butter and add 2 tbsp. flour over low heat. Add 1 c. milk or cream, stir gently til smooth. This is where I throw in lots of black pepper. I like pepper. You might also want a bit of salt, depending on your stock base.


Grab strainer and hold it over saucepan as you drain. Dump strained mushrooms et al. in blender or processor and whip til they're as fine as you like [or just dump them in the soup as is if you prefer it super chunky]. Empty into saucepan, continue stirring until it's almost just where you like it; it'll thicken up more as it cools.


Excellent with buttered toast.

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Uploaded on February 1, 2006