Cream  of  Mushroom Soup utilizes fresh  mushrooms  in a mirepoix base with  cream  and herbs for a delicately rich  and  sublime  special occasion soup.

Cream of Mushroom Soup

By Sue Lau | Palatable  Pastime

Cream  of  Mushroom soup is my recipe of the day with  the  blogging group Soup  Swappers. We get together once  per month  to  post  soup  recipes  on  given  topics.  This month is for  soups made with fresh vegetables.

I  love the delicate and rich nature of a mushroom cream soup. For a special occasion meal, it really does up the ante when served as a first course.

The perfect accompaniment, in my  opinion, is a good roast beef with Yorkshire puddings and other roasted vegetables. But I would not be adverse to having this as a meal with freshly baked French baguette smeared with herb butter and a glass of wine.

I do often have a soup and bread dinner,   even in warmer weather. It is less filling for me, and sometimes I am not always that hungry. Still, that doesn’t mean you should have to settle for  a less appealing meal.

While I made this soup last autumn, even today I had a soup  meal with  some cheese garlic bread as a light supper. It was really all  I needed. A bowl of  this would have been  lovely as well. Perhaps even with some  brie cheese on  crackers to nibble.

What do you like serving with your soups?

Soup Swappers

Fresh Vegetable Soups

• Crema de Aguacate – Columbian Avocado Soup by Pandemonium Noshery
• Cream of Mushroom Soup by Palatable Pastime (You are Here!)
• Fresh Corn Soup with Seared Scallops by Karen’s Kitchen Stories
• Fresh Green Peas Soup With Veg Cheese Parcel by Sneha’s Recipe
• Minestrone from Campania by A Day in the Life on the Farm
• Pesang Manok by Culinary Adventures with Camilla
• Poached Shrimp & Spring Onion One-Pot Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tuscan Style Turkey Soup by Making Miracles

About these bay laurel  plants. I planted one years ago. They grow! They get up to 8-10 feet tall  and  keep well in the house near a sunny window. Gets  you all the fresh bay  leaves  you want.

In warm weather I will move it outside to the porch  or patio (we did that just today in fact,   since the last frost is  past and it  is getting plenty warm). I never regretted starting one of these and recommend it to  everyone  who  likes  growing  plants and  herbs.

Cream  of  Mushroom Soup

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Beef Patty  Melt and Mushroom Stroganoff  Soup

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Mushroom and  Swiss Turnovers

Wild Rice and Mushroom Cabbage Rolls

Steak  with  Porcini Mushroom Gravy

Cream  of  Mushroom Soup

Cream of Mushroom Soup

Sue Lau

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Soup

Cuisine French

Servings 6 one cup servings

Ingredients

  

1x2x3x

• 4 tablespoons butter
• 1-1/2 cups celery diced
• 1 cup diced carrots
• 1 cup chopped onions
• 3-4 cloves garlic chopped
• 1 pound chopped white mushrooms
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon herbes de provence
• 4 cups water
• 1 tablespoon mushroom base or bouillon
• 2-3 bay leaves
• 1/2 cup heavy cream
• pinch grated nutmeg

Instructions

 

• Saute vegetables in butter until soft, then add remaining ingredients and stir.
• Bring soup to a boil, then reduce heat, cover and simmer for 30 minutes.
• Remove bay leaves, then puree with a stick blender.
• Stir in heavy cream and a pinch of nutmeg and heat gently before serving.

Notes

From the kitchen of palatablepastime.com

Keyword cream soups

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