I missed you last week! I have been under the weather with a nasty bug and had some other busy stuff come up, but I am back.
I am still sniffling and coughing; my comfort food when I feel like this is homemade soup. I had a bunch of lovely mushrooms in the fridge and a container of cream. I bet that you know where this is going, don’t you?
Here is my own recipe for Cream of Mushroom Soup. I use dried herbs as, you know, Canada and winter. This is definitely not low calorie or heart friendly so if that concerns you, turn away and go back to your knitting or crocheting with my understanding and blessing.
Ingredients:
12 to 14 Crimini mushrooms, sliced
½ c butter, divided into two pieces
1/3 c flour
2 c water
2 c 10% cream
1 tsp chicken stock base
¼ tsp cilantro
1 tsp dried chives
¼ tsp granulated garlic
Salt and pepper to taste
In a large pan (I use a deep sauté pan) over medium heat, melt ¼ cup of butter and heat until it starts to bubble. Stir in the mushrooms and sauté until they start to give up their juices. Stir in the herbs and seasonings. Remove the pan from the heat and stir the other ¼ cup of butter in to melt. When it is melted and the mushrooms look glossy, stir in the flour. Stir in the water and stock base and return to the heat, stirring constantly so that it thickens smoothly. When the soup is thick, stir in the cream. Cover and let it simmer on low heat for about half an hour. If it is too thick for you, stir in another ½ half cup of cream and/or water or more until it is to your taste.
I apologize for the photo but steam and camera lenses are not optimum for a great picture.
Have a great week and happy cooking and crafting.