Rich Cream of Mushroom Soup

Rich Cream of Mushroom Soup Recipe from France with Half and Half

Region / culture: France | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

History

Cream of Mushroom Soup has been a popular dish for centuries, with variations of the recipe appearing in cookbooks dating back to the 18th century. Originally, this soup was made with foraged wild mushrooms, but today it is commonly made with cultivated mushrooms found in grocery stores.

Ingredients

2 cups of fresh mushrooms
0.25 cup of butter
0.25 cup of chopped green onions, including tops
2 tbsp of flour
1 cup of chicken stock or broth
1 cup of half and half
0.25 tbsp of pepper

How to prepare

Chop the mushrooms in a food processor or finely chop them by hand.
Put the butter in a large skillet and cook the onions over low heat for 5 minutes or until tender.
Add the chopped mushrooms and cook the mixture for 2 minutes.
Add the flour and stir for 3 more minutes.
Remove the pan from heat and slowly add the chicken stock and half and half while whisking the mixture.
Return to moderate heat and simmer for 5 minutes.
Continue stirring.
Add salt and pepper to taste.
It is better if made ahead and reheated.
It can also be frozen.

Variations

Add a splash of sherry or white wine for a more complex flavor.
Stir in some cooked wild rice or barley for added texture.
Top the soup with a dollop of sour cream or a sprinkle of fresh herbs before serving.

Cooking Tips & Tricks

Be sure to chop the mushrooms finely to ensure a smooth and creamy texture in the soup.

- Cooking the onions slowly over low heat will help to develop their flavor and sweetness.

- Whisking in the chicken stock and half and half slowly will help to prevent lumps from forming in the soup.

- For a richer flavor, you can use a combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.

Serving Suggestions

Serve Rich Cream of Mushroom Soup with a crusty bread or a side salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup over moderate heat to allow the flavors to meld together.

- Stir the soup frequently to prevent it from sticking to the bottom of the pan.

Ingredient Substitutions

You can use vegetable broth instead of chicken broth for a vegetarian version of this soup.

- If you are lactose intolerant, you can use a dairy-free milk alternative in place of the half and half.

Make Ahead Tips

Rich Cream of Mushroom Soup can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish each bowl of Rich Cream of Mushroom Soup with a sprinkle of fresh parsley or a drizzle of truffle oil for an elegant touch.

Pairing Recommendations

Pair Rich Cream of Mushroom Soup with a crisp white wine, such as Chardonnay or Sauvignon Blanc, for a perfect pairing.

Storage and Reheating Instructions

Store any leftover Rich Cream of Mushroom Soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Rich Cream of Mushroom Soup contains approximately 250 calories.

Carbohydrates

Each serving of Rich Cream of Mushroom Soup contains approximately 10 grams of carbohydrates.

Fats

Each serving of Rich Cream of Mushroom Soup contains approximately 15 grams of fats.

Proteins

Each serving of Rich Cream of Mushroom Soup contains approximately 5 grams of proteins.

Vitamins and minerals

Rich Cream of Mushroom Soup is a good source of vitamin D, iron, and potassium.

Alergens

This recipe contains dairy (butter and half and half) and wheat (flour).

Summary

Rich Cream of Mushroom Soup is a creamy and delicious dish that is relatively low in carbohydrates and high in fats. It is a good source of protein and essential vitamins and minerals.

Summary

Rich Cream of Mushroom Soup is a classic and comforting dish that is perfect for a cozy night in. This creamy soup is packed with the earthy flavors of fresh mushrooms and is sure to warm you up from the inside out. With its rich and creamy texture, this soup is a satisfying and delicious meal that is perfect for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a chilly autumn evening and I was visiting my friend Martha, who was known for her delicious home-cooked meals. As soon as I walked into her cozy kitchen, I was greeted by the warm aroma of mushrooms and herbs simmering on the stove.

Martha was busy chopping mushrooms and sautéing them in butter, and I couldn't help but ask her what she was making. She smiled and said she was preparing her famous Rich Cream of Mushroom Soup. I watched intently as she added cream, broth, and a few secret ingredients to the pot, creating a velvety, fragrant soup that looked absolutely divine.

I begged Martha to share the recipe with me, and she happily obliged. She explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. I knew right then and there that I had to learn how to make this soup for myself.

Over the next few weeks, I practiced making the Rich Cream of Mushroom Soup in my own kitchen. I experimented with different types of mushrooms, adjusted the seasonings to my liking, and perfected the creamy texture that Martha's recipe called for. Each time I made the soup, I was transported back to that cozy kitchen with Martha, feeling the warmth and comfort of a homemade meal.

As I continued to make the soup, I started to add my own twist to the recipe. I found that a touch of sherry added a depth of flavor, while a sprinkle of freshly grated Parmesan cheese on top gave it a creamy, salty finish. I also discovered that using a mixture of wild and button mushrooms created a more complex and earthy taste.

I shared my version of the Rich Cream of Mushroom Soup with friends and family, who all raved about how delicious it was. They couldn't believe that I had learned to make such a gourmet dish, and they begged me to teach them my secrets. I happily obliged, passing down the recipe just as Martha had done for me.

Years passed, and the Rich Cream of Mushroom Soup became a staple in my household. It was the perfect dish for cold winter nights, when a warm bowl of soup could chase away the chill and bring comfort to the soul. I made it for holidays, family gatherings, and even just for myself when I needed a pick-me-up.

As I grew older, I realized that the recipe for the Rich Cream of Mushroom Soup was more than just a collection of ingredients and instructions. It was a connection to the past, a link to my friend Martha and her grandmother, and a reminder of the joy that cooking and sharing food can bring.

Now, as I sit in my kitchen, preparing a batch of Rich Cream of Mushroom Soup for my grandchildren, I can't help but smile. I know that this recipe will be passed down through the generations, just as it was for me. And I hope that one day, my grandchildren will look back on this soup with the same fondness and nostalgia that I do now.

As I ladle the steaming soup into bowls and garnish them with a sprinkle of fresh parsley, I say a silent thank you to Martha and her grandmother for introducing me to this wonderful recipe. And I know that each time I make this soup, I am honoring their legacy and creating new memories for my own family to cherish.