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 for true cream of vegetable soup, but the differences among them are small. Basically, you cook the vegetable you want with good flavorings until it’s done. Then you purée it and reheat it with cream. The additions of rice or potato makes soup thick and creamy, but if you prefer a thinner consistency, skip these. Even ¼ cup of cream is enough to lighten the color and smooth the texture; a full cup lends an incomparable richness. (You can replace cream with milk or yogurt, but it won’t be the same.) To intensify the mushroom flavor, add ½ cup or so of reconstituted porcini mushrooms, along with their soaking water. This recipe makes 4 servings. Preparation time: 30 minutes. Here are ingredients and simple directions:

SIMPLE CREAM OF MUSHROOM SOUP FROM SCRATCH

INGREDIENTS :

About 1 pound button mushrooms, trimmed and chopped½ cup white rice or 1 medium baking potato, peeled and cut into quarters4 cups chicken, beef, or vegetable stock or waterSalt and freshly ground black pepper¼ to 1 cup cream or half-and-halfChopped fresh parsley leaves or chives for garnish

DIRECTIONS :

Combine the mushrooms, rice, and stock in a large, deep pot over medium-high heat. Bring to a boil, then lower the heat to medium and cook until the vegetables are very tender, about 15 minutes.Cool slightly, then purée through a food mill or in a blender. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)Return the soup to the pot and reheat over medium-low heat. 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

Cream of Asparagus Soup Recipe:  Nice and light without the rice or potato: Substitute asparagus, trimmed and stalks peeled, for the mushrooms. Omit the rice or potato or reduce the amount by half. Use vegetable stock or water. Strain the soup after puréeing if the texture isn’t completely smooth.

Cream of Fennel or Celery Soup Recipe: Substitute fennel or celery, trimmed and chopped, for the mushrooms and start with a light stock. Strain after puréeing.

Cream of Watercress, Spinach, or Sorrel Soup Recipe: Substitute 4 cups chopped watercress, spinach, or sorrel, well washed and trimmed of thick stems, for the mushrooms and 2 cups cream for half the stock. Omit the rice or potatoes if you like. Cook just until the greens are tender.

Cream of Cauliflower or Broccoli Soup Recipe: Substitute 4 cups cauliflower or broccoli florets for the mushrooms and up to 2 cups cream for the same amount of stock if you like.

Follow the simple directions very carefully and you will be amazed how good this recipe is. Enjoy preparing the soup and Bon Apetit.