As long as we’re sharing recipes, this is my be-all-end-all favourite mushroom soup ever (and I’m not even a mushroom fan!). It is… the best. It makes SO GODDAMN MUCH SOUP, it’s awesome on it’s own, and it makes an amazing base for stews and really anything you would normally use canned cream of mushroom for. The first time we made it, it lasted three of us a whole week, we got straight soup, chicken stew, and chicken pot pies out of it before we finished the batch off. (word to the wise, use a really big pot) This one is from homemade-soup-recipes.com
Half cup of butter
Quarter cup of flour
1 medium onion, finely chopped
1 pound of mushrooms, finely chopped
1 pound of mushrooms, roughly chopped
4 cups chicken stock or broth
4 cups of light cream (half and half)
Quarter cup of fortified wine, such as sherry, port or madeira
Salt and pepper to taste
Chopped or dried parsley and basil to taste.
1. Melt butter in soup pot on medium low heat.
2. Add onions and salt. Saute onions until they are soft.
3. Add mushrooms, and cook for about 5 minutes.
4. Add flour in a bit at a time, stirring it in as you do to help prevent lumps.
5. Add broth a bit at a time, stirring as you do to prevent lumps. After enough broth has been added to make everything liquid, add the rest of the broth.
6. Bring to a boil, reduce to low heat and simmer for about 5 minutes or so. This will allow the flour to thicken the soup somewhat.
7. Add the cream, pepper, basil and parsley. Gently simmer the soup without boiling for about ten minutes to allow the flavours to mix completely.
8. Add the fortified wine, stir and serve.