cream of mushroom soup
(1 rating)
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I used fresh, sliced mushrooms. The recipe did not call for whipping cream but I added it after tasting it with the sour cream only. I did not care for the sour cream taste. Whipping Cream makes it much better. I simply poured in enough to suit my taste---maybe 1/2 cup---and oh what a difference it made! I will most definitely make this again and soon!
(1 rating)
yield
4 serving(s)
cook time
45 Min
Ingredients For cream of mushroom soup
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3 Tbspbutter/margarine
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1onion--chopped
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1 lbbutton mushrooms
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3 1/2 cvegtable stock
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3 Tbspchopped tarragon
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2/3 csour cream
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salt and pepper to taste
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whipping cream
How To Make cream of mushroom soup
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1Melt half of the butter in sauce pan and gently cook onion 10 minutes til soft. Add the remaining butter and mushrooms. Stir fry 5 minutes or until mushrooms are browned.
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2Stir in the stock and tarragon and bring to a boil. Reduce the heat and simmer 20 minutes. Transfer to a food processor or blender and puree until smooth. Return to the sauce pan.
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3Stir in the sour cream, salt and pepper. Heat until warm and serve. I kept it warm in a crock pot. Leftovers, if there are any, are just as good!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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