Cream of Mushroom Soup Recipe
|Prep time||Cook Time||Rest Time||Total Time|
|10 min||25 min||-||35 min|
A basic roux is thickened with cream or milk too to make a creamy soup, to which mushrooms and/or mushroom broth are then added. It is well recognized as a typical variety of condensed canned soup in North America.
Besides a common foundational element in casseroles and comfort dishes is cream of mushroom soup. This usage is comparable to that of mushroom gravy.
History of Cream of Mushroom Soup
Soups made with cream and mushrooms are much older than the canned variety.
Since many hundreds of years ago, soups based on the historic cream sauces of Italy (Salsa colla) and France (Béchamel) have been produced. In 1934, the Campbell Soup Company in America started making its popular “Cream of Mushroom Soup“.
Cook the onions and garlic in the hot butter for 8 to 10 minutes, or until tender but not browned.
Add the mushrooms and simmer for a further 3 minutes on high heat, or until tender.
Drop in the flour and combine by stirring.
Add the chicken stock and bring the dish to a boil, then add the bay leaf and continue simmering for an additional 10 minutes.
Take out the bay leaf, then remove the mushroom soup from the heat and well blend it with a blender.
Reheat the soup slowly and mix in the cream.
If desired, sprinkle the parsley on top before serving.
Enjoy, Good Appetite!