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The ingredients needed to prepare Spring water farms cream of mushroom soup:
- You need 4 oz shiitake mushrooms
- You need 4 oz maitake mushrooms
- Prepare 4 oz chanterelle mushrooms
- Provide 1 chopped carrot
- Prepare 1 tbsp olive oil
- Take 1 stick butter
- Prepare 1 tbsp butter
- Prepare 1 cup chopped yellow onion
- Take 1 sprig fresh thyme divided
- Take 1 1/2 tsp salt
- Provide 1 tsp ground black pepper
- You need 2 cup chopped leeks
- Get 1/4 cup all-purpose flour
- Get 1 cup dry white wine
- Use 1 cup half & half
- Get 1 cup heavy cream
- You need 1/2 cup minced fresh leaf parsley
- Use 6 cup water
Instructions to make Spring water farms cream of mushroom soup:
- To make stock: heat olive oil and 1tbsp butter in a large pot. Add the onion, carrot, sprig of thyme, 1 tsp salt, 1/2 tsp pepper & cook over low heat for 10 - 15 minutes until vegetables are soft. Add 6 cups water & bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Strain, reserving the liquid. There should be about 4 1/2 cups of stock. If not, add water.
- Meanwhile in another large pot, heat remaining stick of butter and add leeks. Cook over low heat for 15 - 20 minutes until leeks begin to brown. Slice all mushrooms 1/4 inch thick or bite size pieces. Add sliced mushrooms and cook for 10 minutes or until tender. Add flour and cook for 1 minute. Add white wine and stir another minute scraping bottom of pot. Add vegetable stock, minded thyme, 1 1/2 tsp salt, 1 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add half & half, cream & parsley. Season with salt & pepper to taste & heat through but do not boil. Serve hot.
Cream Of Mushroom Soup. featured in Delicious Soups To Keep You Warm This Season. Smacking with savory flavor, and creamy in texture It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Bring a kettle to the boil, then pour the water over the dried porcini just to cover.
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