I currently have 4 full quarts of raw cream in my refrigerator, along with some leftover mushroom stems from making crab stuffed mushrooms. Looks like the perfect time to make homemade cream of mushroom soup. Nothing beats the cold better then warm soup!
Homemade cream of mushroom soup.
3 to 4 cups diced up mushrooms.
1/4 cup finely diced onion
4 garlic cloves
1/4 cup dry white wine
3 tablespoons flour or coconut flour 2 cups chicken, turkey or veggie broth
1 quart heavy cream
2T butter
2-3 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoons each dried basil and Oregano
2 teaspoons dried parsley
In a cast-iron pot, such as a Le Creuset, sauté butter, garlic, onions, mushrooms and herbs for about three minutes, just until soft and aromatic. Add in dry white wine and continue to sauté until the white wine is thoroughly evaporated. Add 3 tablespoons of coconut flour or gluten-free flour, stirring just until a paste is made. While stirring with a wire whisk, pour in 2 cups of your favorite stock, salt and pepper. Let that come to a simmer for about five minutes. Poor in the cream and allow to simmer on low until the mushrooms are soft and you have your desired thickness. About 30 minutes.
Tip: Individually freeze the soup in 1 cup portions. Using this for any recipe that typically calls for a “cream of …” soup.
