msmofet
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Ms. Mofet's Cream of Mushroom Soup
(You can make this soup without cream if you like)
1/2 lb. (≈ 226 grams) Fresh White Button mushrooms - caps and stems cleaned and chopped fine
1/2 lb. (≈ 226 grams) Fresh Shiitake mushrooms - Stems Discarded - caps cleaned and chopped fine
1/2 lb. (≈ 226 grams) Fresh Oyster mushrooms - cleaned and chopped fine
1/2 lb. (≈ 226 grams) Baby Bella/Cremini mushrooms - caps and stems cleaned chopped fine
1 oz. - 2 oz. (≈ 28 grams - 56 grams) Dried porcini mushrooms - ground to powder
1 oz. - 2 oz. (≈ 28 grams - 56 grams) Dried Shiitake mushrooms - ground to powder
2 C. Onion (≈ 300 - 320 grams) - chopped fine - to taste
1/2 C. - 1 C. Burgundy wine
1/2 TBSP. Fresh parsley - chopped fine
2 qt. Beef stock Or vegetable stock
Salt - to taste
Ground peppercorns (I use rainbow peppercorn blend) - to taste
6 - 8 TBSP. Butter Or Vegan substitute (start with 6 TBSP., add additional 2 TBSP. if needed)
6 TBSP. All-Purpose Flour
1 C. Heavy Cream/Half & Half/Milk Or Vegan substitute
Optional - Add sour cream at end - to taste
Sauté fresh mushrooms and onions in butter till soft.
Add dried mushrooms and simmer till liquid is reduced and almost gone (this will intensify the mushroom flavor).
Add flour and mix well.
Cook, stirring for 1 - 2 min.
Gradually add the beef stock and Burgundy wine (may adjust to how thick or thin you like your soup), stirring well after each addition to prevent lumps.
Add parsley, salt, and pepper to taste.
Add the Heavy Cream/Half & Half/Milk Or Vegan substitute
Bring to a boil then lower to a simmer for ≈ 10 min. or until thickened to your liking. (If to thick add more liquids, if to thin may make a little more roux and add to soup*)
Taste and correct seasoning and dried mushroom.
Tip: You may add a bit of fresh grated nutmeg if you desire.
*Additional Roux:
1 TBSP fat: Butter Or Vegan substitute
1 TBSP. All-Purpose Flour
1 C. Half & Half, Heavy Cream, milk, Or Vegan substitute
Salt and ground pepper - to taste
Cook flour in butter Or Vegan substitute for 1 - 2 minutes.
Slowly whisk in Half & Half, Heavy Cream, milk, Or Vegan substitute to prevent lumps and make a very thick mixture.
Add salt and ground pepper to taste.
Cook for about 1 minute, stirring.
Then add to the soup.
Stir well and simmer for 5 minutes.
Cream of mushroom soup
Mushroom soup without the cream added
(You can make this soup without cream if you like)
1/2 lb. (≈ 226 grams) Fresh White Button mushrooms - caps and stems cleaned and chopped fine
1/2 lb. (≈ 226 grams) Fresh Shiitake mushrooms - Stems Discarded - caps cleaned and chopped fine
1/2 lb. (≈ 226 grams) Fresh Oyster mushrooms - cleaned and chopped fine
1/2 lb. (≈ 226 grams) Baby Bella/Cremini mushrooms - caps and stems cleaned chopped fine
1 oz. - 2 oz. (≈ 28 grams - 56 grams) Dried porcini mushrooms - ground to powder
1 oz. - 2 oz. (≈ 28 grams - 56 grams) Dried Shiitake mushrooms - ground to powder
2 C. Onion (≈ 300 - 320 grams) - chopped fine - to taste
1/2 C. - 1 C. Burgundy wine
1/2 TBSP. Fresh parsley - chopped fine
2 qt. Beef stock Or vegetable stock
Salt - to taste
Ground peppercorns (I use rainbow peppercorn blend) - to taste
6 - 8 TBSP. Butter Or Vegan substitute (start with 6 TBSP., add additional 2 TBSP. if needed)
6 TBSP. All-Purpose Flour
1 C. Heavy Cream/Half & Half/Milk Or Vegan substitute
Optional - Add sour cream at end - to taste
Sauté fresh mushrooms and onions in butter till soft.
Add dried mushrooms and simmer till liquid is reduced and almost gone (this will intensify the mushroom flavor).
Add flour and mix well.
Cook, stirring for 1 - 2 min.
Gradually add the beef stock and Burgundy wine (may adjust to how thick or thin you like your soup), stirring well after each addition to prevent lumps.
Add parsley, salt, and pepper to taste.
Add the Heavy Cream/Half & Half/Milk Or Vegan substitute
Bring to a boil then lower to a simmer for ≈ 10 min. or until thickened to your liking. (If to thick add more liquids, if to thin may make a little more roux and add to soup*)
Taste and correct seasoning and dried mushroom.
Tip: You may add a bit of fresh grated nutmeg if you desire.
*Additional Roux:
1 TBSP fat: Butter Or Vegan substitute
1 TBSP. All-Purpose Flour
1 C. Half & Half, Heavy Cream, milk, Or Vegan substitute
Salt and ground pepper - to taste
Cook flour in butter Or Vegan substitute for 1 - 2 minutes.
Slowly whisk in Half & Half, Heavy Cream, milk, Or Vegan substitute to prevent lumps and make a very thick mixture.
Add salt and ground pepper to taste.
Cook for about 1 minute, stirring.
Then add to the soup.
Stir well and simmer for 5 minutes.
Cream of mushroom soup
Mushroom soup without the cream added
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