Tuesday, January 3, 2017

Cream of mushroom soup

5 to 6 cups fresh mushrooms (chopped)
If using dehydrated mushrooms, soak in warm water for 20-30 minutes, when done, squeeze out excess water and chop into small pieces.
I used white mushrooms, portobello, and shiitake mushrooms

2 Tablespoons olive oil
2 Tablespoons butter
Brown the following in the oil butter mixture;
1 onion chopped
1 clove garlic, chopped

Add chopped mushrooms

To the above add
5 cups chicken broth
1/2 teaspoon thyme

Bring to boil and heat thoroughly.

Remove about 1 - 2 cups of the soup and set aside
Use an immersion blender and blend remainder of soup to the consistency desired, add soup that was set aside and heat.

Add 3/4 cup to 1 cup of heavy cream.

Salt and pepper to taste.

According to the pioneer woman's blog this can be frozen and used as cream of mushroom soup in casseroles instead of purchasing canned soup.

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