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Summary
The deep, earthy flavours of a classic homemade cream of mushroom soup can’t be beat, especially when it’s so easy to throw together. Filling your home with a creamy, herbaceous aroma, this soup will quickly become one of your favourite new recipes.
Featured Ingredient
Mushrooms
Event
2024 State Fair
Instructions
Melt butter and oil over medium heat until bubbly. Add mushrooms, onions, and salt, and cook for ten minutes or until softened. Add brandy, garlic, thyme, and pepper and reduce. Sprinkle flour over mushrooms and toast for about ten minutes. Add stock and cream and cook until thickened, adjusting salt as needed. Garnish with parsley and serve on the first cold day of Autumn.
NOTE: The brandy is essential to this dish, if you need to replace it, use cooking sherry or bourbon. If you need to omit alcohol, add more onions and make sure to caramelize them, adding a splash of vinegar and a dash of sugar.
- ¼ C butter
- 1 T oil
- 2 onions, diced
- 2 lbs chopped mushrooms
- 2 tsp salt
- 1 C brandy
- 2 T chopped garlic
- 3 tsp thyme, chopped
- 1 tsp black pepper
- 4 C chicken or veggie stock + 2t beef bouillon
- 2 C heavy cream
- parsley