Mushroom Soup / Sauce
The soup is the same as the sauce. I use it for both and it is suitable for both. Be sure to check the expiration date of your heavy whipping cream, this will let you know how long you should be able to use the sauce. If it is dated far enough ahead it should be fine in the fridge for at least a week if not a little longer, provided its covered so it doesn’t absorb other flavors. I use a half pound of baby portabellas, a pound of criminis, and two pounds of just the regular whites. I prefer to use the bulk ones as opposed to the packaged ones when possible, depending which look the best. I do not use the stems and I peel the skins off. Slice thinly and set aside till they are all sliced. Sautee them in butter until tender. (I usually use 6 sticks) stir constantly flipping and moving them so they all cook evenly. There is no need to brown them so you can cook them all at the same time. When done add 1 quart of heavy whipping cream and heat thoroughly. When bubbling in the middle thicken with a mixture of cold water and cornstarch. Add slowly while stirring constantly so it doesn’t lump. Serve as soup or use as a sauce. Today’s soup can become tomorrows sauce.
Bon Appétit!
The soup is the same as the sauce. I use it for both and it is suitable for both. Be sure to check the expiration date of your heavy whipping cream, this will let you know how long you should be able to use the sauce. If it is dated far enough ahead it should be fine in the fridge for at least a week if not a little longer, provided its covered so it doesn’t absorb other flavors. I use a half pound of baby portabellas, a pound of criminis, and two pounds of just the regular whites. I prefer to use the bulk ones as opposed to the packaged ones when possible, depending which look the best. I do not use the stems and I peel the skins off. Slice thinly and set aside till they are all sliced. Sautee them in butter until tender. (I usually use 6 sticks) stir constantly flipping and moving them so they all cook evenly. There is no need to brown them so you can cook them all at the same time. When done add 1 quart of heavy whipping cream and heat thoroughly. When bubbling in the middle thicken with a mixture of cold water and cornstarch. Add slowly while stirring constantly so it doesn’t lump. Serve as soup or use as a sauce. Today’s soup can become tomorrows sauce.
Bon Appétit!
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