Homemade Cream of mushroom Soup
I always thought it was hard to make cream of mushroom soup. I like to use it as an ingredient in different dishes, and not on its own. So with a little bit of time on my hands, I decided to make it for myself. It was great this way, as I control the salt, fat and contents. I used half for the dish I was cooking, and canned half for use later.
It was relatively simple to make, and quite simple ingredients.
1 pack of mushrooms, chopped;
1 1/2 cups of chicken or vegetable stock
1 cup of heavy cream
1/4 cup of butter
2 cloves of garlic
1/2 an onion
Salt and pepper to taste
Chop the mushrooms, and in a saute pan, melt the butter (unsalted is best, do you can control the salt). Once melted, add in the mushrooms and saute until they have sweated out all their excess moisture.
Once the mushrooms are sweated of most of their moisture, add in the finally chopped garlic and onion. When the garlic becomes fragrant and the onion translucent; add in the chicken stock and cream. Keep stirring, and allow to reduce by half. Once it has reduced, it is ready to use.
Have you made cream of mushroom soup before? How did it turn out?