Celebrating Modern Jewish Living Through Food, Tradition, and Family
Cream of Mushroom Soup
Rich and delicious cream of mushroom soup is a hearty throwback to mom’s good cooking. Serve with crusty bread and a salad for a delicious lunch.
The Backstory: This delicious, creamy and oh, so tasty cream of mushroom soup recipe was given to me by a former neighbor in the early 1970s. The recipe survived but unfortunately the friendship did not. I took the recipe and filed it away and there it remained until now. As a Campbell’s kid growing up in the late forties and thru the fifties, I have opened soup cans more times than I can remember. More of the Backstory after the recipe…
Cream of Mushroom Soup
Thick and creamy, with the woodsy hint of the mushrooms, will have you asking for a second helping. A splash of Sherry takes it over the top.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Ingredients
- 4 ounces dried Porcini mushrooms soak mushrooms in hot water for 1/2 hour. Then chop into pieces
- 1/2 cup oil
- Kosher salt to taste
- black pepper to taste
- 2 tbsp. cornstarch
- 1 tbsp. butter or pareve margarine
- 4 1/2 cups chicken stock
- 1/2 cup heavy cream
- 3-4 medium potatoes peeled and whole
- 1 tbsp. sherry optional
- 2+ tbsp. chopped fresh parsley for garnish
- 1/8 tsp. ground nutmeg or to taste
Instructions
-
In a large pot heat oil, then brown the onions Add mushrooms. Combine Mix cornstarch with a little cold water and add to pot. Stir. Add the whole potatoes, salt, pepper and nutmeg.
-
Add the stock. On low heat simmer for about 1 hour. Stir often, Remove the potatoes and chopped into small pieces. Put them back into the pot. Add the cream and butter. Cook for about 5-10 minutes and add the splash of Sherry
-
Stir. Check the seasonings and adjust. Serve and garnish with parsley.
More of the Backstory after the recipe…
Cream of Mushroom Soup
Thick and creamy, with the woodsy hint of the mushrooms, will have you asking for a second helping. A splash of Sherry takes it over the top.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Ingredients
- 4 ounces dried Porcini mushrooms soak mushrooms in hot water for 1/2 hour. Then chop into pieces
- 1/2 cup oil
- Kosher salt to taste
- black pepper to taste
- 2 tbsp. cornstarch
- 1 tbsp. butter or pareve margarine
- 4 1/2 cups chicken stock
- 1/2 cup heavy cream
- 3-4 medium potatoes peeled and whole
- 1 tbsp. sherry optional
- 2+ tbsp. chopped fresh parsley for garnish
- 1/8 tsp. ground nutmeg or to taste
Instructions
-
In a large pot heat oil, then brown the onions Add mushrooms. Combine Mix cornstarch with a little cold water and add to pot. Stir. Add the whole potatoes, salt, pepper and nutmeg.
-
Add the stock. On low heat simmer for about 1 hour. Stir often, Remove the potatoes and chopped into small pieces. Put them back into the pot. Add the cream and butter. Cook for about 5-10 minutes and add the splash of Sherry
-
Stir. Check the seasonings and adjust. Serve and garnish with parsley.
Note: Check out our recipe for Soy Milk Cream Of Mushroom Soup. Delish.
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Myrna Turek
I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
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