Wednesday, November 21, 2012

Mushroom Soup

Cream of Mushroom (with chicken, or not!) 

- 3 cups Chicken stock  (homemade is always best)
- 3 tbsps Olive oil
- Mushrooms (I used 3 packs and finely diced the mushrooms) 
-Salt & Black pepper (to taste)
-1 clove garlic (optional) 

- Few tbsp flour
-Whole cream

Garnish options: 
-Sour cream or greek yogurt
-Chopped chives 
-Chopped leftover chicken
- Hot sauce
-Fresh thyme 

Add the olive oil to the pot or dutch oven, sautee mushrooms under brown, if you have too many do them in batches so they all brown nicely without just getting grey and soggy.  Add garlic clove (grated, or whole and then you can just pull it out) 

Season with salt and pepper (to taste)
Add stock over and simmer for 15 minutes on low. 

When ready to serve heat this mushroom soup back up to a boil. 
Blend together about 2 tbsp flour with cold milk, about 1 1/2 cup. Add 1/2 cup cream (or more if you want it to be super rich!)
Add this mixture and begin whisking until thickened, if it's not thick enough then prep another 1 tbsp with some milk and whisk it in again.

This mushroom soup is rich and tastes great, and if you're used to the canned stuff you'll love this fresh version! 


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