Thursday, December 16, 2010

Cream of Mushroom Soup Recipe

We finally received a goodly amount of snow the other day, so my oldest son came over with his two children and we spent the morning sledding! It was cold and windy, and when my daughter came out too, I took my granddaughter in, as she'd had quite enough of being sprayed in the face with snow! I gave Kara her lunch, put the kettle on for tea and hot cocoa, and made grilled cheese and soup for when everyone came inside. It was great fun!

I have been busy tackling some of those projects I've been hoping to get to. I've gotten a few pieces of furniture refinished, and actually into the house! I have been slowly re-doing rooms of my home... mom and I started last year by refinishing the marred pine floors both up and downstairs. I've been peeling off wallpaper and painting walls. My mom has been busy sewing homespun curtains for each room, and we are waiting til after Christmas to begin recovering three wing chairs, a couch and possibly a loveseat for the livingroom. We've no experience in this, so it's a good thing I'm not a perfectionist and that I strive for an old colonial look; lived in and well-loved!

I am a soup-maker at heart this time of year, and I love to make a pot each week to have on hand for lunch or supper til it's time to make a new batch! I often make a gallon of soup, and freeze some in large muffin tins. When frozen, I pop the soup out of the tins and store them in labeled zip-lock freezer bags. When anyone wants soup, they can grab a block or two of their choice and heat it up for lunch.
Last week I made Cream of Mushroom soup, so I'll share this recipe with you. I made it with Wild Rice this time, but that's optional. Sometimes I want it in the soup; sometimes I don't! Before I go, I want to send out greetings of the holidays and wishes for a blessed and peaceful New Year to all! ~til next time, Laura of Wildenblue Farm

Cream of Mushroom Soup
Saute til tender, approximately 4-6 minutes

4 tablespoons Olive Oil
6 cups chopped Mushrooms (I use a mix of White, Crimini and Shiitake)
1 large chopped Onion and
3 or 4 cloves pressed Garlic

Add about 4 tablespoons Flour, stir together for about 5 minutes

Add 2 cups of Vegetable Stock and
a pint of Half-and-Half
Cook til thick and season with salt and pepper.

If desired, add a cup or two of cooked Wild Rice


  1. The Herbal Husband would be happy with the pint of Half and Half, Laura! Sounds yummy! Thanks for sharing! A Merry and a Happy to you and your family!

  2. oh my gosh that soup sounds wonderful Laura! thank you for sharing the recipe:) you have been soooo busy with your household things for the last year! it will all be so gorgeous:) big herbal and honey hugs always!

  3. Oh, then he'd surely be extra-happy if you added about a half-cup of heavy cream! Err... umm... not that I've ever done that... cough, cough
    Merry Christmas to you and yours, as well!

  4. Yes, Leslie, and I will be so very glad to get my livingroom done, as that will be the end of it! Very little has changed in this house for over 25 years, and it's gotten worn and weary over the years with all the kids, cats and dogs! Merry Christmas!

  5. Laura,

    That soup sounds delicious! I'll be trying the recipe soon. Happy Holidays to you and everyone on the farm!

  6. Oh, do try it. I most often make basic broth-based soups, but once in a while, I love a pot of cream-based ones like Cream of Broccoli, Corn Chowder or this one, which is my favorite!

  7. I'm not sure which looks more delicious, the soup or the bread! I think I need to come over and taste for myself :)

  8. Welcome, Granny Sue! Oh, most definitely the BREAD!!!! C'mon over and bring some snow!

  9. This Sounds awesome Laura! I love the idea of mixing the different types of mushrooms! What is the bread you have in the photo? It looks delicious!! You know me...bread bread bread LOL Looks herbal =)

  10. Hello Pammy, It's the cheesy Pecan & Red Onion Bread from January 2010, which I inadvertantly left off the list. Thank you for asking! I think you'll love it!