25550482_1828030927209574_8869062480505319692_nWe’ve been overwhelmed with requests for our Cream of Mushroom soup recipe. As always, our soup recipes are never completely accurate. We change things up all the time, depending on the season and our mood. Here’s our  basic recipe that we start with that we think you’ll love:

2 lbs of Mushrooms, cleaned and sliced with stems
2 Medium Onions, peeled and chopped
1 Tbs of Chopped Garlic
1/4 cup of Olive Oil
2 Sprigs of Rosemary
3 Tbs of All-Purpose Flour
3 Tbs of “Better Than..” Beef Base
2 Quarts of Heavy Cream
1/2 Cup of Cognac or Sherry (Optional)
Dash of Salt and Pepper

In a large soup pot add olive oil, mushrooms, onions, garlic, and rosemary sauté over medium high heat stirring until liquid is released from mushrooms. Reduce heat and simmer for 15 minutes uncovered. Sprinkle flour over mushrooms stirring until flour is absorbed. Slowly add ½ quart of water and stir in beef base bring to a boil stir in heavy cream slowly add Cognac and allow soup to heat and remove from heat just before boiling. (Add additional water if you need to thin the soup return to heat and remove just before boiling.) Stir in salt and pepper to taste. Pull out rosemary stem the leaves should have fallen. Enjoy 🙂

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