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Cream of Mushroom Soup Taste Test



Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

info@thefrankincensetree.com


Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!


Wow! Another incredible recipe, this cream of mushroom soup is everything you could want in a dish. The hearty mushrooms add an earthy element and a healthy source of protein, while aromatic onion and garlic add lots of flavor and antioxidants. All of the ingredients, from the thyme to the beef bullion base, add a rich dimension to this recipe. I substituted the chicken broth for chicken bone broth which brought even more richness and gut-friendly collagen to this already great-for-your-body meal. This tasty soup will call you back for seconds!


Cream of Mushroom Soup
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Makes 4 servings

Preparation Time: 20 minutes

Cook Time: 45 minutes

Cost: $17


Ingredients:

*4 tablespoons butter

*1 tablespoon oil

*2 onions, diced

*4 cloves garlic, minced

*1 1/2 pounds fresh brown mushrooms, sliced

*4 teaspoons thyme, chopped

*1/2 cup Marsala wine (any dry red or white wine)

*6 tablespoons all-purpose flour

*4 cups low sodium chicken broth

*1-2 teaspoons salt, to taste

*1/2 teaspoon black cracked pepper, adjust to taste

*2 beef bouillon cubes, crumbled

*1 cup heavy cream or half and half

*1/2 teaspoon fresh parsley per bowl for garnish


Preparation:

*Heat butter and oil in a large pot over medium-high heat until melted.

*Sauté onions for 2 to 3 minutes until softened.

*Cook garlic, about 1 minute.

*Add mushrooms and 2 teaspoons thyme, cook for 5 minutes.

*Pour in wine and allow to cook for 3 minutes.

*Sprinkle mushrooms in the pan with flour, mix well and cook for 2 minutes.

*Add broth, mix again and bring to a boil.

*Reduce heat to low-medium heat and add salt, pepper and crumbled bouillon cubes.

*Cover and allow to simmer for 10-15 minutes until thickened (stirring occasionally).

*Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil).

*Adjust salt and pepper to your taste.

*Mix in parsley and remaining thyme.

*Serve warm.


Recipe and Taste Tester - Alina Gersib


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