You remember the can of condensed Cream of Mushroom soup? We used to mix that with boxed macaroni and cheese, tuna and peas. Bizarrely tasty. But that can of cream of mushroom soup (also used in the ubiquitous holiday green bean casserole) is nothing like real cream of mushroom soup. Chris and I ordered a bowl at a nice restaurant in Chicago sometime in December and it was amazing. Creamy and decadent, with lovely mushroom flavor. I searched a bit for a recipe that would match what I loved about that soup and I found it here, although I did make an addition of some actual cream at the end. By the way, I read this website everyday. Food nerd.
- 6 T. butter
- 1 onion – thinly sliced
- 1 large container of white button mushrooms – sliced
- 1 smaller container of small portobello mushrooms – sliced
- 4 cups homemade turkey stock (or chicken/vegetable)
- 1/2 bunch fresh parsley
- salt and pepper
- 1/2 c. heavy cream (!)
Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. Pour in the stock and seasonings and bring to a boil. Reduce heat and simmer for an hour. After an hour, either use an immersion blender (can not wait to get this) or a food processor and blend. Return to the soup pot and pour in 1/2 cup cream, stir, taste, adjust salt/pepper and serve.
Notes: Try this! Never eat canned cream of mushroom soup again!
Servings: 4-5 big bowls