This recipe for Cream Of Mushroom Soup makes for a hearty soup for lunch, as well as a delightful sauce for many a different entree’s. The great thing about it besides the great flavor of the soup is the fact that it is simple, easy, and inexpensive to make.
Garlic Croutons are a nice addition to this dish.
　
Ingredients:3/4 Cup Salted Butter
1/4 Cup of Flour
1 Tablespoon of Onion Powder
1 Pound Cremini Mushrooms (finely chopped)
1 Pound White Button Mushrooms (roughly chopped or sliced)
4 Cups Chicken Stock
4 Cups 10% Half and Half Cream
1/4 Cup Red Wine or Sherry
Salt and Pepper to taste
1/2 Tablespoon Sweet Basil
　
Instructions:
Simply wipe them with a clean, damp cloth
Using a soup pot or a large deep sauce pan with the stove warmed to a medium/low heat melt the butter and add in the onion powder.
Add in the mushrooms into this mixture and saute’ for about 5 minutes until the mushrooms begin to soften.
Slowly add in the flour stirring to prevent any lumps to form.
Slowly add in the chicken stock stirring to avoid lumps until all the stock has been added.
Bring this all to a boil and boil for about 5 minutes to allow all of the flavors to come together.
Reduce the heat to a simmer and simmer for 10 minutes
After 10 minutes slowly add in the cream stiring as you add it.
Simmer for another 10 minutes
Add in the Basil and the wine and stir gently, to blend everything together
Turn off the heat
Serve Hot!
Preheat Oven to 450 degrees F.
For Garlic Croutons: Using about 8 to 10 slices of White Bread or, a French Loaf gently apply some Garlic Butter, or Ordinary salted Butter to one side of the bread slices. If using ordinary butter, sprinkle on a little garlic powder.
Cut the bread into bitesized cubes and lay the cubes buttered side up on a cookie sheet.
Place the cookie sheet into the preheated oven and cook until the bread dries and becomes browned.
Remove and serve with the soup.
Do not wash mushrooms
If you really want to add some irrisistible flavor and texture to this soup simply fry up about 6 slices of bacon until crisp and break them over the soup as you serve it.