![]() But you could also use a small yellow onion instead. Shallot - The mild flavor of shallots are perfect for this light mushroom soup.Mushrooms - I use both cremini and shiitake mushrooms in this soup because they have nice meaty texture, but you can use whatever variety of mushroom you prefer!.You just need a few simple ingredients to make this creamy mushroom soup! How to Make Condensed Cream of Mushroom Soup.You might also like this creamy acorn squash soup or this classic French onion soup! Jump to: Topped with crispy shiitakes and sage for added texture and flavor, it's the perfect cozy fall soup! While you can freeze this soup, you may notice a small texture change after thawing and re-heating, due to the cream.Canned cream of mushroom soup has nothing on this homemade version! It's super creamy with a rich, earthy flavor from the mushrooms. This soup will store well in the fridge for about 2-3 days. This soup can be made ahead and re-heated, as it keeps its nice consistency in the fride. And some freshly ground pepper is always nice! If you taste it and it seems like it needs something, it’s probably salt! While the chicken stock will have some salt, you will probably want to add a bit more. Be sure to taste your soup before serving and adjust seasoning as necessary. ![]() Use the handy “2X” or “3X” buttons above the recipe ingredients below, to double or triple the ingredients. That said, you can double or triple the as needed, to feed more. I’m also only cooking for 2 or 3 most often. I keep the recipe in these increments since it equates to one standard “tray” of mushrooms and the better part of one carton of chicken broth.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |