Ingredients
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
You can add them to soups and they can be cooked and rehyradrated at the same time. To simply cook them, they need to be first steeped in tepid water for at least twenty minutes, then they can be pan fried in a little light oil.
If you want a richer mushroom flavour, you can pan fry or oven roast them in a little oil until they are lightly browned.
Golden Mushroom soup does not have cream
it is probably mushroom soup, but get a friend to check first
yes you can freeze mushroom soup
Um...that they taste different?
Mushroom soup sounds good!
mushroom soup is not real
There is 110 calories in a can of Campbell's cream of mushroom soup.
Vegetable soup, or any soup for that matter, is a heterogeneous mixture.
You can add a little cream and white wine.
they made potato soup and tomato soup and mushroom soup
yes
Roux sauce helps thicken anything that it is added to. Watery mushroom soup isn't as appealing as it would be a thick, hearty soup.