French Cream Of
Mushroom Soup
Today I decided to make French Cream of Mushroom Soup.
I have been in the mood for mushroom soup but I don’t like the canned
variety so I thought I would see how hard it would be to make it.
It’s not hard in the least. All I did basically was cut up vegetables
and cook them until soft, then pureed them in a blender, and made a white sauce
to put the pureed vegetables in. Kind of a basic soup.
I am going to be sitting her eating it for lunch as soon as I finish
this article but I have tasted it and cannot wait to get back to eating it!
The flavor is delicate and frothy, but with a very definite mushroom
flavor. When you are eating it you feel like you’re committing the sin of excess and loading up the calories. Not
true I even made it with fat free milk! To answer a question you might have yes the original French recipe calls for milk not cream.
But if you want the calories then add a half cup of cream when you’re ready
to reheat and serve. I won’t this is great as is!
Give it a try I know you will love it!
FRENCH CREAM OF
MUSHROOM SOUP
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3/4 lb. fresh
mushrooms
1 cup of chicken broth 2 tablespoons butter
2 stalks
sliced celery
1 c. sliced
onions
1 clove garlic, chopped (optional) 2 tablespoons flour 4 cups fat free milk a few gratings of nutmeg salt and pepper
Put the
mushrooms, celery, onion, in a
saucepan with 1 tablespoon of butter, a few gratings of nutmeg, garlic, salt,
and pepper, and 1 cup of chicken broth;
cook over medium heat for 20 minutes,
Then process in a blender or press through a
food mill.
Cream 1 tablespoon of butter with 2 tablespoons of
flour, add this to 4 cups of milk. When this thickens to the consistency of
thin cream, add the mushrooms.
Serve with a pat of butter and milk or chowder
crackers.
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