Sunday, September 08, 2013

Homemade Cream of Mushroom Soup

Tonight's repast.

Button and Oyster Mushrooms, Yukon Gold Potatoes, Carrots, Celery, Yellow Onion, Parsley, Nutmeg, Black Pepper, Proscuito and Chicken Stoke.

Creamed with organic flour whisked into half & half, and then also a little whipping cream.


To die for~!

2 comments:

Chris said...

You have a recipe for the cream of mushroom soup? I've been looking for a good one...

Randuwa said...

Here's the basis:

2 cups (16 ounces) chicken broth
1/3 cup dry white wine
1 cup heavy cream
1 cup half and half
1 tablespoon all-purpose flour

I use the first two to cook the other ingredients. While it's simmering, I remove it from the burner and let the boil die down for about 5 minutes and then I mix the all-purpose flour with the half and half and slow stir it in. Then add the heavy cream and return it to the heat to just barely bring it to a boil, stirring the whole time--it's easier than it sounds; and SO worth the effort!