Cream of Mushroom Soup
Cream of Mushroom Soup
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Cream of Mushroom Soup

20 MIN
40 MIN
4 to 6 servings



  1. Keep 125 ml (1/2 cup) of mushrooms aside for the topping.
  2. 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.
  3. In a skillet over high heat, fry the reserved mushrooms in the oil until crisp. Season with salt and pepper. Drain on paper towels.
  4. 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.
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  1. Made at Easter 2018. Delicious! Everybody liked this a lot. The only alterations to the recipe that I made were to substitute some of the chicken broth for white wine (dry sherry would probably work welll too), and I finished the soup with some 35% cream before serving. However, even without the cream, this soup is still excellent. I will definitely be making this again!

  2. Excellent !

  3. Very good, and freezes well!

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