Easy Cream of Mushroom Soup
1/2 cube of Butter (1/4 cup)PREPARATION: Dice mushrooms by breaking in half lengthwise and then shred (like string cheese) lengthwise into 1/4 to 1/2 " thick sections. Arrange in bundles and dice. Trim leek by removing all dark green leaves then trim off stem just above roots. Cut leek lengthwise in half or quarters then dice in about 1/2" slices. Soak and rinse in a bowl of water to remove dirt and grit then drain in colander. In a small cup, add enough cold water to the cornstarch to make a runny paste then set aside.
1 lg. or 2 med. sized Leeks
4 lg. 'King-Oh' Oyster Mushrooms (or 5-8 smaller mushrooms)
1 1/2 tsp. Salt
1/4 tsp. Pepper
32 oz. (1 qt.) Chicken Broth
1 quart Half & Half
1/3 c. Cornstarch
Chopped Parsley for garnish (optional)
COOK: In a medium size stockpot, melt butter and saute leeks until wilted (about 5 minutes). Add diced mushrooms and stir until all butter is absorbed. Continue sauteing several minutes until mushrooms are cooked and moisture returns to the bottom of the pot. Sprinkle salt and pepper over mixture and stir. Add chicken broth and bring to boil over high heat. Add Half & Half and continue cooking stirring regularly. Just as the soup returns to a boil, add cornstarch and stir until thickened. ENJOY!
Recipe Tips:
- Soup will be on the thin side. If you prefer thicker soup, use up to 1/2 cup of cornstarch.
- This soup reheats well. Can be made in advance then just heat and serve.
- This soup is especially good with sliced and toasted Sourdough or French bread.
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