Not gonna do that because I did try the recipe and it was awful, terrible, grimace-producing, chuck-that-recipe-out-right-now. Just how bad was it? Let's just say the chickens wouldn't eat it (a sad but true statement) and let it go at that, okay?
I don't make too many dishes that are that bad, but I excelled on this one. Kinda bummed me out 'cause I not only wasted the time on it but also six cups of really good turkey broth and five cups of fresh, frozen corn. Arrrgh. But, hey, it's not the end of the world, and these things do happen.
But . . . fear thee not. I do have a really good soup recipe to share with you today. It's not a new one, but an old favorite.
I once gave this recipe to a friend who thought it was great. Shortly thereafter, she had a fella she had been dating over for an impromptu dinner. She sat him down in the kitchen with a glass of wine and said she was going to whip up some Cream of Mushroom Soup.
He hesitantly said, "Um . . . I don't like mushroom soup."
"Trust me," she replied. "You'll love this." And then she went on to make the soup. He ate two bowls and said, "This is crazy 'cause I really have never liked mushroom soup before!"
Here's hoping you like it, too.
* * * * * * * *
CREAM OF MUSHROOM SOUP
1/4 cup butter
8 oz. sliced fresh mushrooms
1/2 cup chopped onions
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon savory
Pinch of white pepper
1 can beef broth (or about 12 oz. homemade beef broth)
1 cup 1/2 & 1/2
Melt butter in a saucepan. Add mushrooms and onions and cook, stirring often, until mushrooms are brown and most of their liquid is gone.
Sprinkle with flour, salt, savory and pepper. Stir until coated.
Remove from heat and slowly blend in beef broth. Put back on heat, bring to boiling, cover and reduce heat and simmer for 20 minutes. Mixture will be very thick so simmer on a low heat and stir now and then to make sure it's not sticking.
Mix in the 1/2 & 1/2 and heat to serving temperature being careful not to boil.
* * * * * * * *
I like to let the 1/2 & 1/2 sit out on the counter while I'm making the first parts of the soup. There's less chance of it curdling if it's a little tempered rather than pouring it straight from the refrigerator into the hot soup.
Yesterday when I made this, it seemed just a titch thick so I added half a cup of water to the end product. If you, too, desire to thin it, you can add more water, broth, 1/2 & 1/2 or milk. They all work well.
Sorry there are no pictures. Yesterday was a slightly discomboobulated day and I just plumb let the photos slip my mind. Our bowls were about licked clean when I thought of it.
This recipe makes only a scant quart of soup so you can feel free to double it as I have often.
Happy Sunday Soup!
I suppose this means that even *I* - fungus hater that I am - should try it? I DO like Campbell's Cream of Mushroom soup, but I don't suppose that would even COMPARE to your cookin', Mama. xo
Sounds really good - we love mushroom soup. I just plain love soup and could eat it every day. Tramp 1 gives me some interesting looks when I keep suggesting soup for dinner... But I know he will like yours!!
awww, sorry the quinoa soup didn't turn out, I was hopeful about that one too!
Oh, how I LOVE mushroom soup, but have never made it. Next trip to the grocery store, I'm buying me some mushrooms!! Just "regular" white button mushrooms, or should I splurge on portabella?
Chicken Mama - I have never offered this soup to you because you always turn up your nose at mushroom-anything! Better be careful, you may turn into a fungus lover in your ripe old age! ;o)
2 Tramps - Gosh, I hope Tramp 1 likes it! Wouldn't want to be responsible for more "interesting looks!"
Erin - Yeah, I've gotta get big and brave, forget the quinoa soup I tried, and get going at finding GOOD quinoa recipes.
Carolyn - I've made it with white button, crimini and portabella mushrooms. All are good. As far as price goes, up here crimini are the most economical (plus I like their little more "substantial" texture), white button are next and, of course, the portabella most expensive. But, as I say, any fresh mushroom will work. Go for it!
Your quinoa soup sounds like a recipe I have for lentil soup.
The mushroom soup sounds great, I may have to try this one next Sunday. Today we had pea soup with the leftover ham bone from last Sunday.
I like these Soupy Sundays.
Sounds like we would like it. We just grew some of our own mushrooms. Dehydrated most of them (only made a pint). Do you think this would work w/them rehydrated?
I am with Chicken Mama on this one... I can't stand 'shrooms. Just saying the word makes me shudder. I'm sure it is wonderful, but not happening here at my house. LOL
I'm not a fan of mushroom anything although I will eat them if I have to. Sorry your quinoa soup didn't work out. That's the story of my life. Find a yummy recipe, make recipe, toss nasty tasting crap in the garbage.
odiie - Pea soup made with a ham bone is just about my favorite soup. My mom always made it and happily I am able to make mine almost as good as hers. When Mom was alive, my brother always took the meat scraps and bone from the ham his wife cooked, gave it to Mom with some green split peas and she would make a big pot for them.
DFW - I've never tried it with reconstituted mushrooms. I think the taste would be there, but I wonder if you would lose something in the texture compared to the fresh mushrooms . . . which is what I like. Give it a try and let us all know.
Ruth - Ha! You're not alone! Seems lots of folks have an aversion to them. I know if all I had to use were canned mushrooms, I wouldn't use them much. But fresh . . . oh, I like those!
Sparkless - What? Are we going to have to start calling you the gal with the black thumb in the kitchen?? ;o)
Oh this looks good. I may give this one a try. I really do not like Quinoa. I have tried and tried but I can never wash the bitter taste off. Sorry about the soup, but I swear it is just a defensive mechanism of the grain so you dont eat it ;)
I am copying this recipe. I have never made mushroom soup before. I use cream of mushroom soup in a can in a lot of things....never ate it as soup.
I haven't entered the quinoa frenzy ..... yet.
I may even have some in the pantry. I won't try it in soup though........
Ewww I'm with the others on the fungi...but do look forward to other soups in the future!
OMG, how I LOVE mushrooms! I will make this this coming weekend. And, I am sure, many, many times this winter!
This sounds a lot like a mushroom stroganoff recipe I've made in the past - if you keep it on the thick side and serve it over egg noodles you'll have stroganoff :)
I was never a mushroom lover until I started eating them done well. Canned mushrooms should be outlawed.
This sounds absolutely fantastic! I love mushroom soup and use it as an ingredient in so many things. Yum!
My daughter despises.... dare I say 'hates' mushrooms too! Can't understand that girl 'cause I LOVE mushrooms. Raw, cooked, in soups, in dishes..... heck, sometimes I crave them sauteed in a little olive oil and garlic and that's a side dish for me. Your soup sounds delicious. I've not made a homemade Cream of Mushroom soup before. Sorry your quinoa soup didn't turn out. Hope the iciness up there passes soon and you can get back on track to finish the Great Move.
Jane - I've read that the bitter taste (that is hard to wash off) on quinoa is, indeed, a defensive mechanism so that the seeds don't get eaten by birds. Now we know it works for humans, too! :o(
gld - I think you'll like this soup. I'll bet it would work as a good substitute for Mrs. Campbell's (!) cream of mushroom soup that is called for in so many recipes!
Katidids - Aw, you mushroom haters just don't know what's good! ;o)
Susan - Yay, yay! Another one for our side! Yep, I'm sure you will like the soup. And the original recipe should be just right for you. (And maybe a little sharing with your furry kids.)
Jen - Now why didn't *I* think of that? Throw in a little beef-type meat, call it stroganoff and my husband would LOVE it!
I think maybe people who can't stand the taste/texture of mushrooms have only tasted the canned ones. They are bad, aren't they?
Lisa - Oh yes, sauteed mushrooms as a side dish? Any time!!
Thanks for your good words regarding the weather and the Great Move. We got about 1-1/2" of snow last night with a 70% chance of snow tonight. We'll take it!
Leigh - Why is it that so many recipes call for cream of mushroom soup?
I don't know why but all of your comments are ending up in my Spam folder and I have to go fish them out. Go figure!?
So, I made this the other day for my hubby who does not even LIKE mushrooms (he's such a good sport for eating just about anything) and he declared it the BEST soup I have ever made!
I featured it on my blog today. Thank you, thank you, thank you!!! :)
Candy C. - Can't tell you how it warms the cockles of my heart to hear that you and your hubby enjoyed this soup recipe! I love to share good ones that I find, but realize that everyone's tastes are not the same. But this time around I say a big YAY that we made another mushroom convert (your hubby)! Thanks for letting me know.
I am so happy to see this recipe. My family loves mushrooms. I have always wanted to find a great mushroom soup recipe. Can this be canned or frozen with out changing the taste.
Michelle - I think you will like this one. At least I hope you will!
I've never canned or frozen it so I can't give you any information regarding that. I do know that I have trouble freezing soups with cream or milk because the dairy sometimes curdles . . . which is not nice!
Post a Comment