Re: Cream of Mushroom Soup
  By: Ben Collver to All on Thu Feb 22 2024 12:15 pm


Radically diffeerent from mine but that's fine.  Mine is more of 'Bisque'
(technically not as no seafood) but the construction is the same.  I don't have
it in MM to post, sorry.  For comparison it's 2 cups homemade vegetable broth
and either 1 of milk and 1 of heavy cream or 2 cups half-n-half. then 2 cups
total of mixed types of sliced mushrooms (cremeni, portabello, oyster are
common choices).  Standard equal parts butter an flour start the roux made to a
paste then liquids added slowly.  The mushrooms are simmered in the vegetable
broth and it's all added then use a stick blender and heat to simmer/thicken.

I save off a few slices of fresh mushrooms  to grace the top of each serving
for 'pretty'.

Yours it probably very good too!

  xxcarol
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