Cream of Mushroom on a Saturday Afternoon
What do you when you have guests coming over on a frigid Saturday afternoon ? You make a rich creamy mushroom soup of course. If you can get that right, chances are they might just be tempted to lick their bowls. This is a recipe that has always yielded excellent results though it might set the expectations too high for the main course.
Fresh mushrooms are an absolute must for this recipe . Hubby brought the large portobello mushrooms which I used one large of . You can use 1 cup of any chopped fresh mushrooms. The recipe calls for cream and since mine was smelling funny , replaced it with whole milk without any changes in the result. Just remember , constantly keep on stirring it with a whisk after you add the cream and stock.So, without further adieu , here is the recipe -
1 small onion chopped
1 cup mushrooms chopped
2 tbsp butter
4 tbsp all purpose flour
2 cups vegetable or chicken stock (make mine at home and freeze it )
1 cup water
1/2 cup cream ( more if you want it richer )
Salt and pepper to taste
In a pot , saute the chopped onions and mushrooms lightly making sure that the color of the mushrooms doesn't change .
In a separate pan , saute the all purpose flour with a little butter .
Add the stock and water to the all purpose flour slowly .
Keep on stirring it with the help of a whisk to ensure that no lumps are present.
Once the mixture is smooth , add it to the pot containing the mushroom onion mixture .
Cook for 3-4 minutes, reduce heat and add the salt , black pepper and cream (I used milk ).
Let it simmer for 10 -12 mins while stirring it continuously . Do not cover it.
Cool it slightly and serve warm