Cream of Mushroom Soup – Recipe

cream of mushroom soup

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If you find them on sale you can  dry mushrooms for storage and then have them whenever you might want them in the future. Years ago the hubby bought me a big Excalibur dehydrator (affiliate link) and I love using it for various things when I have excess – particularly to make dehydrated tomatoes. They are wonderful to have around to add a punch of flavor to a soup or stew. But back to the mushrooms – I popped the caps in the dehydrator and I decided the stems would make a lovely soup for the hubby – he loves mushrooms.

I often don’t feel well due to my chronic headache so I like to have easy meals on hand that he can heat up for himself like soups. When the carrots come in I can carrot ginger soup. After beet harvest I make borscht. By utilizing the mushrooms stems I was able to freeze a couple of quarts of mushroom soup for him to have on hand for a little bit of variety.

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Cream of Mushroom Soup

Cream of Mushroom Soup

Makes about 2 quarts

cleaned stems from 9 pint boxes of mushrooms (about 4 pints mushrooms)
water to cover
1 cup half and half
1 cup heavy cream
1 tsp olive oil
1 1/2 cups sliced mushrooms
1 TBS dried sage
1/4 cup + 1 TBS brandy
1 TBS butter
1/4 cup flour
salt and pepper

  • Place the mushroom stems in a large, heavy bottomed, non-reactive pot over med-high heat. Cover with water and add a good sprinkling of salt.
  • Bring the water to a boil and reduce to a simmer. Let the stems cook for about an hour until they soften a bit.
  • Using an immersion blender reduce the stems to a smooth puree. If you do not have an immersion blender carefully transfer the stems with some of their liquid, in batches, to a blender and puree until smooth. Return to the pot.
pureed mushrooms for soup
  • Add the sage, the heavy cream and the half and half.
  • Bring the soup just to a boil but do not boil.
  • Adjust the seasoning with salt and pepper.
  • Reduce the heat to low.
  • Add the olive oil to a small saute pan.
  • When hot add the sliced mushrooms. Cook until they start to wilt.
  • Add the tablespoon of brandy and flame it if you are comfortable or just let it cook off.
  • When the mushrooms are fully wilted and the brandy is gone add them to the soup.
  • Add the rest of the brandy to the soup and let it heat through for several minutes so the alcohol cooks out.
  • Mix the butter and flour until it forms a paste.
  • Whisk it in bit by bit until the soup thickens.
  • Cook the soup for about five more minutes and it will be ready to serve.

How Was the Cream of Mushroom Soup?

I chopped some of the dried mushrooms to sprinkle on top but a bit of fresh parsley would have also done nicely. I’ll serve this to him with some corn muffins. He’ll like that. It had a strong mushroom flavor and the sage and brandy were perfect accents. Yes, I did taste test it even though I despise mushrooms. The sacrifices one makes for one’s art. Hahaha.

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I must admit that I do like having soup for dinner. There is just something very satisfying about a lovely bowl of oh – Tomato Soup with Garlic Shrimp or Seafood Bisque. Especially as the colder months approach. Plus, it’s just easy once it’s made. Add a homemade biscuit or slice of bread and dinner is served.


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