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This is the best cream of mushroom soup I have ever had. We made it at the restaurant for the daily soup special and this was also the “secret” ingredient in our green bean casserole. I personally like both textures (and look) of mushrooms in the soup. I slice half the mushrooms and chop the other half. But feel free to use the mushrooms however you would like.
Clean the mushrooms by wiping them off with a dry paper towel. Don’t wash them!
Slice the mushrooms or chop them into bite-sized pieces. Set aside.
Heat 1 tablespoon of the olive oil in a large pot. Once oil is hot add the mushrooms and thyme and cook for 10 minutes or until lightly browned. Place in a bowl and set aside. Remove thyme stems (leaves should have fallen off)
In the same pot, heat the remaining 1 tablespoon of olive oil then add the onions. Cook covered over low heat, stirring occasionally for 15 minutes. Then add the mushrooms back into the pot.
Next, add the butter. Allow it to melt then add the flour and cook for 1 minute. Add the vegetable stock and stir for another minute, scraping the bottom of the pot. Add the salt and pepper pepper and bring to a boil. Reduce heat to a simmer and simmer for 15 minutes. Then add the half-and-half, cream and parsley. Heat through but do not boil. Season with additional salt and pepper, to taste. Serve hot.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!