Cream of Mushroom Soup

Cream of mushroom soup with a side of crusty bread or a grilled cheese sandwich is one of my favorite comfort foods.  I've tried many different recipes but in the end always come back to my favorite which I found in The Settlement Cookbook, Third Edition, published by Simon and Schuster in 1965.  I found this cookbook one day in a little antique shop in Boulder City, Nevada and have enjoyed going back to the basics ever since!  I hope you enjoy this as much as I have.

Cream of Mushroom Soup

Ingredients:

• 4 tablespoons butter
• 1/2 pound mushrooms
• 1 quart chicken or vegetable broth
• 2 tablespoons flour
• 1 cup cream
• salt and pepper to taste

Directions:

• Melt half the butter in a skillet, add mushrooms, chopped or ground, cover; simmer 5 minutes.  (Note: I will chop about 1/2 to 2/3 of the mushrooms and then use thicker slices of the rest of the mushrooms for a 'chunkier' soup.) 
• Add to broth.  Cook 5 minutes.
• Melt rest of the butter in saucepan, add flour.  Use a fork or whisk to blend until it has a smooth consistency.
• When it bubbles, stir in broth; add cream and seasoning.
• Top with a light sprinkle of paprika or chopped parsley.   

If you want to enhance the flavor here are some options for you:

• Before cooking the mushrooms, finely chop 1 small onion and saute until they start to soften.  Then, add in the mushrooms and continue cooking according to the directions above. 
• Use a mix of different kinds of mushrooms such as white, button, porcini, shitake, or portabello.  Select mushrooms that are known for their robust or rich flavors.
• After you have combined the ingredients above, stir in 1-2 tablespoons or mascarpone cheese, or sour cream. 
• When the combined mixture is cooking, add a sprig of fresh thyme or rosemary.  Remove from the mixture before serving. 
• Instead of using butter you can saute the mushrooms in a cup of white or marsala wine. 

Enjoy!