Cream of Mushroom Soup
Cream of Mushroom Soup
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  • 1 1/2 lb (675 g) white button mushrooms, thinly sliced
  • 1 onion, finely chopped
  • 1 stalk celery, chopped
  • 3 tablespoons (45 ml) butter
  • 5 cups (1.25 litres) chicken broth
  • 1/4 cup (60 ml) long grain white rice
  • 1/4 teaspoon (1 ml) ground nutmeg
  • 2 tablespoons (30 ml) olive oil
  • 1/2 cup (125 ml) cultured cream (crème fraîche)
  • Salt and pepper
  • Preparation
  • Keep 125 ml (1/2 cup) of mushrooms aside for the topping.
  • In a large saucepan, brown the remaining mushrooms, onion, and celery in the butter over high heat. Season with salt and pepper. Add the broth, rice, and nutmeg. Bring to a boil. Cover and simmer for about 30 minutes or until the rice is tender. In a blender, purée the soup until smooth. Adjust the seasoning.
  • In a skillet over high heat, fry the reserved mushrooms in the oil until crisp. Season with salt and pepper. Drain on paper towels.
  • Ladle the soup into bowls and place about 15 ml (1 tablespoon) of cultured cream in the centre of each bowl. Garnish with fried mushrooms. Season with pepper.
  • Description
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