cream of mushroom soup
(1 RATING)
I used fresh, sliced mushrooms. The recipe did not call for whipping cream but I added it after tasting it with the sour cream only. I did not care for the sour cream taste. Whipping Cream makes it much better. I simply poured in enough to suit my taste---maybe 1/2 cup---and oh what a difference it made! I will most definitely make this again and soon!
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prep time
cook time
45 Min
method
---
yield
4 serving(s)
Ingredients
- 3 tablespoons butter/margarine
- 1 - onion--chopped
- 1 pound button mushrooms
- 3 1/2 cups vegtable stock
- 3 tablespoons chopped tarragon
- 2/3 cup sour cream
- - salt and pepper to taste
- - whipping cream
How To Make cream of mushroom soup
-
Step 1Melt half of the butter in sauce pan and gently cook onion 10 minutes til soft. Add the remaining butter and mushrooms. Stir fry 5 minutes or until mushrooms are browned.
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Step 2Stir in the stock and tarragon and bring to a boil. Reduce the heat and simmer 20 minutes. Transfer to a food processor or blender and puree until smooth. Return to the sauce pan.
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Step 3Stir in the sour cream, salt and pepper. Heat until warm and serve. I kept it warm in a crock pot. Leftovers, if there are any, are just as good!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Keyword:
#mushrooms
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