Spring water farms cream of mushroom soup. cream of mushroom soup with step by step photos. one pot delicious mushroom soup recipe. easy and quick These starches aid in thickening the soup and also giving it a creamy consistency. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. Spring water farms cream of mushroom soup.

Ingredients of Spring water farms cream of mushroom soup

1. Prepare 4 oz of shiitake mushrooms.
2. You need 4 oz of maitake mushrooms.
3. Prepare 4 oz of chanterelle mushrooms.
4. You need 1 of chopped carrot.
5. Prepare 1 tbsp of olive oil.
6. Prepare 1 stick of butter.
7. It’s 1 tbsp of butter.
8. Prepare 1 cup of chopped yellow onion.
9. You need 1 of sprig fresh thyme divided.
10. You need 1 1/2 tsp of salt.
11. You need 1 tsp of ground black pepper.
12. You need 2 cup of chopped leeks.
13. It’s 1/4 cup of all-purpose flour.
14. It’s 1 cup of dry white wine.
15. You need 1 cup of half & half.
16. You need 1 cup of heavy cream.
17. It’s 1/2 cup of minced fresh leaf parsley.
18. Prepare 6 cup of water.

It gives this soup the perfect. This month-watering creamy and delicious MUSHROOM SOUP is prefect before any entrée or just as a light, quick and refreshing lunch or dinner. Since making this Creamy Tomato Soup and Creamy Corn Chowder, I've been thinking of other creamy soups I can make, and decided a healthy Vegan Cream of Mushroom Soup was a must-make! I experimented with various ways to make the soup creamy, including adding cooked white.

Spring water farms cream of mushroom soup instructions

1. To make stock: heat olive oil and 1tbsp butter in a large pot. Add the onion, carrot, sprig of thyme, 1 tsp salt, 1/2 tsp pepper & cook over low heat for 10 – 15 minutes until vegetables are soft. Add 6 cups water & bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Strain, reserving the liquid. There should be about 4 1/2 cups of stock. If not, add water..
2. Meanwhile in another large pot, heat remaining stick of butter and add leeks. Cook over low heat for 15 – 20 minutes until leeks begin to brown. Slice all mushrooms 1/4 inch thick or bite size pieces. Add sliced mushrooms and cook for 10 minutes or until tender. Add flour and cook for 1 minute. Add white wine and stir another minute scraping bottom of pot. Add vegetable stock, minded thyme, 1 1/2 tsp salt, 1 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add half & half, cream & parsley. Season with salt & pepper to taste & heat through but do not boil. Serve hot..

A creamy blend of organic mushrooms and vegetables that's delicious served as soup, spooned over toast or used in your favorite casserole. I enjoy the other soups from Amy's which I have tried and was looking forward to a similar enjoyable experience with the Cream of Mushroom Soup. Creamy and comforting, that's what these recipes with cream of mushroom soup are. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. Cream Of Mushroom Soup. featured in Delicious Soups To Keep You Warm This Season.