Monday, November 10, 2014
Cream Of Mushroom Soup
Since I am such a mushroom lover, Cream of Mushroom Soup is one of my favorites. There is just something so earthy and wholesome about this soup that makes it perfect for dinner on a cold fall evening.
The base of the soup is sautéed onions, rosemary, garlic, bay leaves, and chopped button mushrooms. This smells so wonderful as the mushrooms cook.
I served this for dinner, along with a simple green salad, and warm garlic bread sticks. It was so good, and I was hoping there would be leftovers for lunch the next day, but no such luck. But I'm always happy when my family loves what I make them.
I topped the soup with roasted tomatoes that have been packed in olive oil. They are so delicious this way, and are really one of my favorite soup garnishes for creamed soups. You can find them at the grocery store in bottles, or like I did, at your store's salad bar. I just put a few in a container, and they are less expensive this way.
Recipe for Cream Of Mushroom Soup
1/4 cup butter
1 medium white onion, chopped
4 cloves garlic, minced
3 bay leaves
2 teaspoons rosemary
1-1/2 pound button mushrooms, coarsely chopped
2 14 ounce cans chicken broth
2 cups whipping cream
1/2 cup roasted tomatoes in olive oil
In a large Dutch oven or soup pot, melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 minutes, or until onion is tender. Add mushrooms; cook and stir 5 minutes.
Add broth, bring to boiling. Reduce heat: simmer uncovered 5 to 10 minutes or until mushrooms are tender. Remove bay leaves. Cool slightly.
In a blender, or using a hand-held blender, blend soup until almost smooth. Return to pot (if using a regular blender) and season with salt and pepper, to taste. Bring to boiling. Whisk in cream, heat through.
Ladle into soup bowls, and top with roasted tomatoes.
Makes 6 servings.
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