Cream of Mushroom Soup
CREAM soups are simple to make and can be relatively inexpensive, depending on the vegetable used.
Some recipes use a thickening roux instead of cream, or a thickener like flour and cream. Other recipes use pureed rice or potatoes instead of cream to lower the fat, or substitute half-and-half instead of heavy cream.
When making a cream soup, it is important to not add cold cream into hot puree, as it may curdle. Cool the puree first, or warm the cream, and add the cream just before serving, if possible.
This recipe is taken from The Culinary Institute of America: The New Book of Soups– Akron Beacon Journal/McClatchy-Tribune Information Services
7 tbsp butter
8 cups chopped mushrooms
2/3 cup finely chopped celery
1¼ cups thinly sliced leek (white part only)
½ cup all-purpose flour
5 cups chicken broth
1 fresh thyme sprig
1 cup sliced mushrooms
1½ cups heavy cream, heated
Fresh lemon juice to taste
Salt to taste
Freshly ground white pepper to taste
Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.
Add the flour and cook, stirring constantly, for 3 to 4 minutes.
Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.
Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and saute until cooked through, about 5 minutes. Remove from the heat and reserve.
Remove and discard the thyme. Puree the soup, then strain through cheesecloth or a fine sieve. Return the soup to the pot and place over low heat. Add the heavy cream and season to taste with the lemon juice, salt and pepper. Heat the soup, but do not boil.
Serve in heated bowls, garnished with the reserved cooked mushrooms.