Be sure to use the best quality chicken broth you can find. This soup uses relatively few ingredients but quality is key.
CREAM OF MUSHROOM SOUP RECIPES FREE
If you’re vegetarian or vegan feel free to substitute a high quality vegetable broth. As noted in the next two sections below, there are other alternatives if you want to cut down on the fat as well as non-dairy alternatives. Sauvignon blanc, which is what we used, is a great option.įor the liquid we use the best quality chicken broth as the base and then add in heavy cream at the end for that luxurious creamy texture that makes this soup especially wonderful. Use a drinking wine and it can be an inexpensive one. Do not use wine that is designated as “cooking wine” – it tastes gross and has added fillers like salt. You can use red wine if you prefer but we prefer the more delicate flavor of white over the robust flavor of red for this creamy soup. The dry white wine will add additional depth and a wonderful delicate flavor dimension. We feel this variation in size lends itself to the best texture for your soup.įor the herbs we used thyme but you can shake things up and use a different herb of your choice such as rosemary, tarragon or oregano. We recommend chopping your mushrooms into three different size groups: Slice some, coarsely chop the others, and finely chop the rest. In our opinion it really isn’t the best texture or mouthfeel experience.
CREAM OF MUSHROOM SOUP RECIPES FULL
Something that’s off-turning to me is putting a spoonful of cream of mushroom soup in my mouth that’s full of really large, floppy pieces of sliced mushrooms. But whichever variety you use, be sure to include the dried porcini mushrooms because they will absolutely ROCK the flavor of you soup! Making your own cream of mushroom soup is easy and quick and only requires a few ingredients.įor the mushrooms you can use most varieties, including a nice medley of mushrooms. Key Ingredients in Cream of Mushroom Soup
And you can substitute it in any recipe calling for canned condensed cream of mushroom soup. Savor this wonderful soup on its own as a starter, side, or serve it as a light main course with a green salad and some crusty bread. It became such a versatile and widely-used ingredient that it’s been coined “America’s béchamel” because of its ubiquitous use in everything from soups, sauces and meatballs to casseroles and gratins. in particular cream of mushroom soup has become a staple kitchen ingredient incorporated into multiple dishes ever since it was first introduced in condensed canned form in the 1930’s by the Campbell company. Beyond the obvious of eating it as a stand-alone soup, in the U.S. This soup can be enjoyed in a variety of ways. But whatever type of mushroom you go with, for a truly exceptional cream of mushroom soup you’ll want to include our “secret” ingredient: Dried porcini mushrooms. Substitute any variety you like or use a mushroom medley. What Kind of Mushrooms Should I Use?įeel free to use the mushrooms of your choice. And as quick and easy as it is to make there’s just no good excuse to use store-bought again. The depth of the rich and earthy flavor of homemade cream of mushroom soup from scratch with fresh, real ingredients just cannot be replicated in a can. Use the freshest mushrooms and the best quality broth. This cream of mushroom soup is quick and easy to make and the ingredients are relatively – but quality is key. Luxuriously rich in flavor with an irresistibly creamy texture, this cream of mushroom soup will bewitch your senses as it melts in your mouth, spoonful after spoonful! Phenomenal as a stand-alone soup or as a base for any number of other cream-based soups or casseroles, this cream of mushroom soup recipe will be one you’ll keep bookmarked for years to come. Quick, easy and a thousand times better than the canned stuff, this Cream of Mushroom Soup recipe includes a “secret” ingredient that bumps up the flavor by several luscious notches for the ULTIMATE flavor results!
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