DifficultyBeginner

Cream of Mushroom Soup is a delicious soup recipe!

Yields6 Servings
Prep Time50 minsCook Time1 hrTotal Time1 hr 50 mins
Bone Suckin' Cream of Mushroom Soup
1

Soak the dried mushrooms in 1 cup of warm water for 20 to 30 minutes, until they are plump.

2

Strain the soaking liquid through a coffee filter in a strainer to remove the grit. Keep the reserve and reconstituted mushrooms until needed.

3

Heat the olive oil in a large pot over medium heat. Add Bone Suckin’® Chicken Seasoning & Rub, onion, garlic, salt and pepper and cook for 5 minutes, until the onions are translucent, but not brown.

4

Turn the heat to high and add the white mushrooms, shiitakes, tomato paste and wine. Cook for 10 minutes during which time the mushrooms will give off their liquid and deflate. (This liquid should evaporate quickly because of the high heat.) Stir occasionally.

5

Add the chicken stock, dried mushrooms, and mushroom reserve. Simmer for 30 minutes. Turn the heat off for about 15 minutes and let soup cool down. Add the cream and butter and stir well.

6

Working in batches, puree the soup until smooth in a food processor or blender. Return the soup to the pot and simmer on a low heat, until ready to serve. Serve the soup topped with a dollop of sour cream or crème fraiche. Enjoy!

*Note: To prepare vegetarian, substitute vegetable stock for chicken stock.

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Ingredients

Directions

1

Soak the dried mushrooms in 1 cup of warm water for 20 to 30 minutes, until they are plump.

2

Strain the soaking liquid through a coffee filter in a strainer to remove the grit. Keep the reserve and reconstituted mushrooms until needed.

3

Heat the olive oil in a large pot over medium heat. Add Bone Suckin’® Chicken Seasoning & Rub, onion, garlic, salt and pepper and cook for 5 minutes, until the onions are translucent, but not brown.

4

Turn the heat to high and add the white mushrooms, shiitakes, tomato paste and wine. Cook for 10 minutes during which time the mushrooms will give off their liquid and deflate. (This liquid should evaporate quickly because of the high heat.) Stir occasionally.

5

Add the chicken stock, dried mushrooms, and mushroom reserve. Simmer for 30 minutes. Turn the heat off for about 15 minutes and let soup cool down. Add the cream and butter and stir well.

6

Working in batches, puree the soup until smooth in a food processor or blender. Return the soup to the pot and simmer on a low heat, until ready to serve. Serve the soup topped with a dollop of sour cream or crème fraiche. Enjoy!

*Note: To prepare vegetarian, substitute vegetable stock for chicken stock.

Bone Suckin’ Cream of Mushroom Soup