My own Cream of Mushroom Soup

Our weather has been rainy and coolish the last couple of days.  Perfect soup weather! 

The following soup is one of our favorites.  You can use just plain button mushrooms or a combination of different mushrooms for a richer taste. 

I make my own stocks or broths and usually use chicken stock for this soup.  If you use canned stock or broth, taste the soup before you add salt as most canned broth are loaded with sodium. 

If you don’t want to use thick or whipping cream, you can use half and half or even milk or evaporated milk, but these last two will not give it the silkiness or the richness of the cream.   

Cream of Mushroom Soup 

2 Tablespoons butter

1 medium onion, thinly sliced

1 pound fresh mushrooms - sliced

3-4 cloves garlic, thinly sliced

2 cups chicken or beef stock or broth

1-1/2 – 2 cups cream

Salt and pepper to taste 

Melt butter in sauté pan and add onion and mushroom slices, cooking until onions are limp and mushroom releases as much liquid as possible.  Add the sliced garlic and continue cooking until mushroom liquid evaporates.  Season to taste. 

Add the stock or broth and cook down.  Add the cream, bring to very low boil. Transfer to a blender and blend until all solids are pureed.  Check seasoning again.  Pour into serving bowls. 

Yields: 4 servings

Source:  Sonia Martinez 

(c) Sonia Martinez