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Mar. 28th, 2022 08:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cream of Mushroom Soup - For Science!
2 Tbsp butter
1 small onion, chopped
2 cloves garlic, chopped (Ha! I used... more.)
1 1/2 lbs mushrooms, sliced
4 cups chicken broth (I used house-made stock)
1/2 cup sherry
1 1/2 tsp thyme
1 tsp Worcestershire sauce (I used Walnut Ketchup)
salt and pepper to taste
4 Tbsp 1/4 cup flour
1 cup cream (I used half-and-half)
Melt the butter in a large skillet. Sauté the onion and garlic for 2-3 minutes. Add mushrooms and sauté for 2-3 minutes more. Tip into the CultPot and stir in the broth, sherry, thyme, Worcestershire sauce, and salt and pepper.
Cook on high pressure for 5 minutes. Let release naturally. Use an immersion blender to blend as finely as desired. Hit sauté to bring the soup to a simmer. Whisk the flour into the cream, then slowly whisk the mixture in to the soup. Whisk until thickened, 2-3 minutes.
What worked: We both enjoyed the heck out of this. So, so much better than the canned concentrated stuff, which I haven't had since I was a kid (and I intend to keep it that way). We didn't blend to a complete puree but mostly, which was fine. We did not miss heavy cream; the half-and-half seemed to work well.
What didn't: We liked it. It would have been better in retrospect with a dash of Aleppo pepper on top, and perhaps a minced stalk of green garlic.
Dear recipe writer: 4 Tbsp equals 1/4 cup. I would rather measure once with a 1/4 cup than four times with a tablespoon.
Will I make it again? Sure. This also should work for a Half-and-Half of Asparagus Soup.
2 Tbsp butter
1 small onion, chopped
2 cloves garlic, chopped (Ha! I used... more.)
1 1/2 lbs mushrooms, sliced
4 cups chicken broth (I used house-made stock)
1/2 cup sherry
1 1/2 tsp thyme
1 tsp Worcestershire sauce (I used Walnut Ketchup)
salt and pepper to taste
1 cup cream (I used half-and-half)
Melt the butter in a large skillet. Sauté the onion and garlic for 2-3 minutes. Add mushrooms and sauté for 2-3 minutes more. Tip into the CultPot and stir in the broth, sherry, thyme, Worcestershire sauce, and salt and pepper.
Cook on high pressure for 5 minutes. Let release naturally. Use an immersion blender to blend as finely as desired. Hit sauté to bring the soup to a simmer. Whisk the flour into the cream, then slowly whisk the mixture in to the soup. Whisk until thickened, 2-3 minutes.
What worked: We both enjoyed the heck out of this. So, so much better than the canned concentrated stuff, which I haven't had since I was a kid (and I intend to keep it that way). We didn't blend to a complete puree but mostly, which was fine. We did not miss heavy cream; the half-and-half seemed to work well.
What didn't: We liked it. It would have been better in retrospect with a dash of Aleppo pepper on top, and perhaps a minced stalk of green garlic.
Dear recipe writer: 4 Tbsp equals 1/4 cup. I would rather measure once with a 1/4 cup than four times with a tablespoon.
Will I make it again? Sure. This also should work for a Half-and-Half of Asparagus Soup.
