The following recipe is very simple but always produces requests for second helpings.
It makes an excellent luncheon dish.
The basic principles for creamed soups can be generalised to almost any vegetable — the recipe I have given here is meant to indicate what you can do rather than be exhaustive in any way.RECIPE: Never-fail Cream of Mushroom Soup
Serves: 4-62 litres beef or chicken stock
300ml (1 small carton) cream
Bring stock to simmering point. Meanwhile, coarsely chop the mushrooms and peel and slice the onion and garlic. In a big saucepan, "melt" the onion and garlic in butter over moderate heat. Add the chopped mushrooms to the onion and garlic. Add enough stock to just cover the contents of the pan. Season with salt and pepper.
It is important not to put in too much stock, since, when it comes time to puree the soup, it should be the consistency of cream. You can always thin it out with stock later if it is too thick. If the soup is too thin, you will have to evaporate some of the liquid over high heat, before adding the cream, to reach the right consistency - and this may take some time.Simmer the contents of the pan, covered, until the mushrooms are cooked, about 10 minutes. In batches, puree the soup in a blender or pass through a sieve. Return pureed soup to the pan. Stir in the cream and adjust the seasoning. If the soup is too thick, thin it out with a little stock. Heat through but try not to boil.
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