Cream of Mushroom Soup
- 300 g fresh mushrooms (chopped)
- 85 g butter (unsalted)
- 81 g Flour (Plain)
- 4 c stock (double-strength, chicken or vegetable)
- 1 t minced rosemary (fresh, optional)
- 10 fl oz single cream
- 1/2 t Salt (Table) (to taste)
- freshly ground black pepper (to taste)
Lightly saute mushrooms in butter. Add flour and stir constantly for at least 5 minutes (to get rid of raw flour taste). Slowly add stock, stirring until all is incorporated. Add rosemary, if using. Simmer about 10 minutes.
Add cream, stir, adjust seasonings to taste, and serve.
*Remember to match stock used to what the cream of mushroom soup is going into, for complementary flavors.
*Boil down 8 cups stock to 4 cups to get double-strength stock.
*SJ Note 3 Aug 09: When stirring flour/mushroom mixture, it turned into a ball for us. Maybe next time sautee the mushrooms, remove them, melt more butter, add flour to make a roux, stir & cook that for five minutes, and then add the mushrooms back with the stock.
SJ Note 2 April 2010: I didn't follow the above suggestion, though I did add salt and pepper this time, and upped the cream. I've adjusted the ingredient list accordingly. It turned out well in the end!