Sunday, October 18, 2009

Cream of Mushroom Soup

I love cream of mushroom soup loaded with meaty mushrooms, not in a can.  I tried a stove top version in a crock pot.  I broke the cardinal rule.  I used  regular dairy instead of condensed milk. To lessen the risk of disaster, I used all cold liquids, including stock.  I kept the cooking time short and the temperature low. This soup won't work as an 8 hour all day simmer while you work. Don't even try it. This is best left for a lazy weekend.

The original recipe called for cream and full fat sour cream.  I modified it and used  more flour, half and half, and light sour cream.  Don't kid yourself, even with these changes, this is not a low calorie soup.  I don't care.  Do you?

Winner, Lower or Meh

I like this soup.  Next time, I might add more salt and garlic. I love garlic.  I think I will be eating this with crusty rolls and left over Roasted Garlic. Did I mention I love garlic?


I used a 6 quart oval crock for this.

  • 1/2 cup butter
  • 6 cups sliced mushrooms (I used brown & white)
  • 1/2 cup onion, finely chopped
  • 1/2 cup plus 3 Tbl flour (I used organic whole wheat)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 15 twists nutmeg mill or 1/4 teaspoon nutmeg
  • 5 1/4 cups vegetable stock (boxed is okay, too.)
  • 2 cups half-and-half
  • 2 cups light sour cream
  • 1/2 cup chopped parsley
Melt butter in large no stick skillet over medium heat. Add onions and mushrooms. Saute until  vegetables are  tender, about 10-12 minutes. Sprinkle flour, salt, pepper and nutmeg over vegetables. Stir and blend.  Whisk, stock, half and half, sour cream in bottom of crock. Add vegetable mixture to crock and whisk gently to blend well.  Cover. Cook on  low 4 hours. Stir in parsley. Cook on high, uncovered for 1 hour or longer, stirring occasionally, until it is the desired consistency.  Serve.

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