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The Best of Winter Soups: Cream of Mushroom

The Best of Winter Soups: Cream of Mushroom
The Best of Winter Soups: Cream of Mushroom
Chef Larry Edwards/Casa de Cuisine

When most people think of cream of mushroom soup, they think cans of gunk from Campbell's. Let's be honest. That isn't soup. It is a miniature chemical plant you liquefy over heat and then spoon down you gullet. It is about as close to food as Justin Bieber is to a singer!

Real cream of mushroom soup is actually a classic gourmet soup. It is made with real mushrooms and features a rich and satiny cream base. With our cream of mushroom soup we also add a little something special -- as dash of sherry! This is a very simple soup to make at home and with mushrooms in season, you really have no excuse not to enjoy this soup this winter.

Ingredients needed to make Mushroom Soup (serves 4 as a first course):

  • 5 cups mushrooms, sliced
  • ¼ cup olive oil
  • ¼ cup dry sherry
  • 3 Tbs. flour
  • 3 Tbs. butter
  • 2 cups whipping cream
  • 1 egg yolk, beaten
  • 1 cup chicken stock

Steps:

  1. If the stems of the mushrooms are tough and woodsy, remove and discard them.In a medium saucepan heat the oil over medium heat. Add the mushrooms and cook 10 minutes.
  2. In a small sauté pan or skillet melt the butter over medium heat. Stir in the flour and cook until golden (you just made a roux). Remove the pan from the heat and whisk in the cream until it is smooth.
  3. Stir the sherry into the mushrooms.
  4. Whisk the egg yolk into the roux until smooth. Whisk the roux into the mushrooms. Stir in the stock and bring to a simmer before serving.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.