World’s Fastest Fresh Soup Recipe: Cream of Mushroom

October is mushroom picking season in my neck of the woods. Even if you don’t have kids, being back in school — with its many open houses and events — affects us all. That’s why I’m dusting off my best crock pot and grab and go snack recipes in the coming weeks, but tonight I’m serving up this golden favorite. Cream of mushroom soup doesn’t have to be blended, and comes together in less than 15 minutes on your stovetop.

Don’t have heavy cream in the fridge? You can substitute with butter and whole milk. But do run to the market if you don’t have thyme. In a pinch, powdered Parmesan cheese works in this dish – and if you’d like to add a splash of red wine, more power to you! I didn’t chop up the Bella or cremini mushrooms as they made for an ampler bite whole.

There’s not a lot to say about this one, other than it’s easy. Wishing all of you, whether there are backpacks in your lives or not, a brilliant school year!

Cream of Bella n’ Cremini

Serves up to 10

15 minute cuisine

1 pint Bella mushrooms, washed

1 pint cremini mushrooms, washed

Butter for sautéing

1 cup heavy cream

2 tablespoons chopped fresh thyme

2 cloves garlic, peeled and finely minced

¼ cup grated Parmesan cheese

8 cups vegetable stock

Salt and freshly ground pepper

In a stock pot over medium high heat, cook the mushrooms in butter for 3 to 5 minutes. Add the cream, thyme, garlic, cheese and vegetable stock. Season with salt and pepper to taste.

 

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