THICK & CREAMY HOMEMADE CREAM OF MUSHROOM SOUP
I was surprised to learn how many of my friends had never tried fresh, homemade creamy mushroom soup. You can literally make it in the same amount time that you can open a can of the same. It's a wonderful comfort food that you should try at least once. There's nothing hard or complicated about it and tastes so incredible...
Provided by Family Favorites
Categories Other Main Dishes
Time 25m
Number Of Ingredients 12
Steps:
- 1. In a medium soup kettle, melt 3 TB. butter. Saute sliced mushrooms and onion until soft. Add minced garlic and saute for 1 more minute. Melt last TB. of butter in with mushroom mixture and add 3 TB. flour. Cook, stirring gently to coat, for 1 more minute.
- 2. Add chicken broth, then simmer and stir until bubbly and thickened. Add half & half, parsley (if using) and salt and pepper. Heat on medium-low to heat through. Do not boil once you have added the half & half or it will separate. Check and adjust salt and pepper at end as some broths and stocks are saltier than others.
- 3. Ladle into bowls and add a pinch of freshly grated nutmeg, if desired.
- 4. ~FOR SWISS MUSHROOM SOUP~ Butter thick slices of French bread and sprinkle with garlic powder. Place under broiler to toast adding thick slices of Swiss cheese during last minute. Top hot bowls of soup with the cheesy garlic toast.
- 5. ~FOR MUSHROOM SPINACH SOUP~ Add a few handfuls of fresh, chopped spinach (stems removed) during last 5 minutes of cooking.
- 6. ~FOR BACON MUSHROOM SOUP~` Cook 1 1/2 " pieces of Maple Peppered bacon until just crisp. Drain and add to bowls of soup with chunky garlic croutons.
HOMEMADE THICK CREAM
_Crema Espesa_ It isn't uncommon to see three of four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick and tangy. It's all heavy cream - not the light, low-butterfat "cream" that is cultured for sour cream here - so it has a richer, glossier texture. And you can bet it's not pasteurized, because the process would have killed the natural bacteria that perserves and thickens the riper cream. To me, this thick, ripe cream (similar to French crème fraîche) is one of the great pleasures of Mexican cooking. Mixing a little milk or cream into our commercial sour cream is a passable substitute here, but nothing like the smoother, less acidic taste of this recipe
Provided by Rick Bayless
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- 1. Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Stir in the buttermilk and pour into a glass jar.
- 2. Ripening the cream. Set the lid on the jar (but don't tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love