Spring water farms cream of mushroom soup. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. This month-watering creamy and delicious MUSHROOM SOUP is prefect before any entrée or just as a light, quick and refreshing lunch or dinner.

Cream of Mushroom Soup. by Michael Chu. Meaning if I were to be making a recipe that calls for a can of cream of mushroom soup and then a can of water or milk, do I still add the milk or water that. Water, mushrooms*, creme fraiche (cultured cream*, cultured milk*)*, rice Gluten-free. You can cook Spring water farms cream of mushroom soup using 18 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Spring water farms cream of mushroom soup

It's 4 oz of shiitake mushrooms.
You need 4 oz of maitake mushrooms.
It's 4 oz of chanterelle mushrooms.
Prepare 1 of chopped carrot.
Prepare 1 tbsp of olive oil.
You need 1 stick of butter.
Prepare 1 tbsp of butter.
Prepare 1 cup of chopped yellow onion.
Prepare 1 of sprig fresh thyme divided.
You need 1 1/2 tsp of salt.
Prepare 1 tsp of ground black pepper.
Prepare 2 cup of chopped leeks.
It's 1/4 cup of all-purpose flour.
You need 1 cup of dry white wine.
You need 1 cup of half & half.
Prepare 1 cup of heavy cream.
Prepare 1/2 cup of minced fresh leaf parsley.
It's 6 cup of water.

Mix soup with equal parts milk or water and either microwave or heat on a stovetop. A savory base of mushrooms combined with garlic and crème fraiche from our founder's farms deliver. Cream Of Mushroom Soup. featured in Delicious Soups To Keep You Warm This Season. Smacking with savory flavor, and creamy in texture It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget.

Spring water farms cream of mushroom soup step by step

To make stock: heat olive oil and 1tbsp butter in a large pot. Add the onion, carrot, sprig of thyme, 1 tsp salt, 1/2 tsp pepper & cook over low heat for 10 - 15 minutes until vegetables are soft. Add 6 cups water & bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Strain, reserving the liquid. There should be about 4 1/2 cups of stock. If not, add water..
Meanwhile in another large pot, heat remaining stick of butter and add leeks. Cook over low heat for 15 - 20 minutes until leeks begin to brown. Slice all mushrooms 1/4 inch thick or bite size pieces. Add sliced mushrooms and cook for 10 minutes or until tender. Add flour and cook for 1 minute. Add white wine and stir another minute scraping bottom of pot. Add vegetable stock, minded thyme, 1 1/2 tsp salt, 1 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add half & half, cream & parsley. Season with salt & pepper to taste & heat through but do not boil. Serve hot..

This cream of mushroom soup tastes decadent, but it's secretly healthy. Its creamy texture comes from pureed cauliflower! Now, I'm a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold nights. A savory base of mushrooms combined with garlic and crème fraiche from our founder's farms deliver a delicious, robust flavor that your family is sure to love. As versatile as it is delicious, our Cream of Mushroom Soup is great as a base for soups, casseroles and sauces.