Homemade Cream of Mushroom Soup Hubbyman Approved a Katts Southern Home and Kitchen recipe 20oz of your favorite mushrooms 1 tablespoon olive oil 1/2 cup celery chopped 1/4 pound of butter( one stick) plus one tablespoon 1 cup yellow onion chopped 2 carrots chopped 1 sprig of thyme and 1 tsp chopped thyme salt & pepper 2 1/2 cups green onion tops 1/4 cup all purpose flour 1 cup half n half 1 cup heavy cream 1/2 cup fresh minced parsley 1 cup chicken stock 8oz sour cream 6 cups water DO NOT was the mushrooms, wipe them clean with a dry paper towel. chop mushrooms 1/4 inch thick saving all of the stems ( set aside) heat olive oil and one tablespoon of butter in a large pot. ass the sprig of thyme, the celery, the yellow onion, and carrots and stir well. add the mushrooms and cook for ten minutes. ass six cups of water and heat to a boil, reduce heat and simmer for twenty five minutes. in another pot add the stick of butter and the green onions. cook on low 15 minutes add mushrooms and cook for 10 minutes DRAIN the stock reserving all the liquid, discard the veggies. add flour to the mushrooms and stir one minute. deglaze the pot with the chicken stock add 4 cups of the mushroom stock stir well, add thyme and simmer for 15 minutes. reduce heat to med low and add the cream, half n half and the parsley. stir well add the sour cream and allow to melt salt and pepper to taste keep warm .....do not boil again
Posted on: Tue, 18 Mar 2014 22:30:38 +0000
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