My favorite soups as a kid, Mushroom, Cream of Celery, Bean and Bacon and Vegetarian Vegetable, all Campbell's. I still eat those soups today but now they are homemade. This mushroom soup is tasty and quick, you can have it made in about 30 minutes. If you want to take this soup to the next level top the soup off with a slice or two of Brie.
Cream of Mushroom Soup
Recipe downsized from Diane Phillips
2 tbls. butter
2 shallots, chopped
2 level tbls. flour
1 lb. mixed mushrooms Cremini, Shitake, Button
2 cups chicken broth
1 cup cream
1 tbls. cream sherry
salt and pepper
Melt butter in heavy bottom pot and add shallots. Cook shallots for 2-3 minutes then add mushrooms. Cook mushrooms for about 5 minutes until the juice starts to evaporate, add the flour and cook for 2 minutes stirring constantly. Once the rawness is cooked from the flour add the chicken stock, stir until everything is smooth. Add the cream and sherry and bring to a boil, reduce to a simmer and salt and pepper to taste. Simmer for just a few minutes making sure everything is incorporated. Serve with a sprinkling of chives and some brie.
This soup is easy to increase, just add another shallot, cup of broth, 1/2 lb of mushrooms and 1 more tbls. sherry.
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