Easy Creamy Mushroom Soup Recipe
This soup turned out nice and creamy and full of flavor! I hope you enjoy this easy to make soup! Made for RSC contest, Feb. 2010!
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Cooking tools:
- Microplane
- Citrus press
- Saute pan
- Chef's knife
- Cutting board
- Oven
- Stove
- Aluminum foil
- Baking sheet
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Whisk
- Ladle
- Spoon
- Serving bowl
Ingredients
- 1/2 lb white button mushrooms, diced
- 1/2 lb portabella mushroom, diced (baby bellas are good or use a mix of portobello and shitake)
- 4 -5 tablespoons butter
- 2 tablespoons scallions, sliced thin
- 3 roasted garlic cloves, minced (roast whole bulb of garlic wrapped in foil in 350*F. oven 1 hr)
- 1/4 teaspoon thyme
- 1 small bay leaf
- 1/2 lemon, juice of
- 1 teaspoon lemon zest, finely grated
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon fresh ground black pepper
- 1 cup heavy cream
- 1/2 cup whole milk (or half and half)
- 1/2 cup cream cheese, softened (low fat-neufchatel is good)
- 1 1/2-2 cups vegetable stock (or chicken stock)
- 1 teaspoon cornstarch, dissolved in 1 tbls. water
- parsley, chopped, to garnish
- smoked paprika (optional)
- dry sherry (optional)
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