Cream of Mushroom Soup

Thursday, March 3, 2011

Hello Followers!!! I'm sorry I've been gone so long. I really don't have an excuse why but the important part is that I'm back! I think I lost my creativeness in the kitchen but it seems my cooking mojo is back.

I would like to share with you a very delicious recipe. My mother's Cream of Mushroom Soup. This is the perfect comfort soup. She has been making this as long as I can remember and when I was younger, I wasn't a fan of the mushroom. I feel bad that I've missed out on something so good.

A few hints, I use pre-sliced mushrooms (and so does Mom) because it definitely cuts the preparation time. And you can adjust the soy sauce and sherry to your liking. If you're not a big fan, use less. We have a tendency to use a little more because it perks up the flavor.

Cream of Mushroom Soup

3/4 lbs fresh mushrooms - whole or pre-sliced
1 leek - white part only
3 tbsp. butter
3 1/2 tbsp. flour
3 c. chicken broth
1 1/2 tbsp. soy sauce
1 1/2 tbsp. sherry
1 1/2 c. light cream
salt and pepper to taste

Clean and slice mushrooms (if you didn't get pre-sliced). Trim off and discard green portion of the leek.  Wash the leek well and remove any dirt from the layers (if necessary). Finely dice the leak.

In a large saucepan, melt butter. Add mushrooms and leek and cook over medium heat, stirring occasionally for about 5 minutes. Stir in flour and cook for about 2 minutes, stirring occasionally. Add chicken broth, soy sauce and sherry. Simmer for about 10 minutes. Add cream and salt and pepper. Bring back to a simmer (not boil) and serve.