A Global Culinary Adventure!
Picture above shows Homemade Cream of Mushroom Soup, a creamy, flavorful soup made with mushrooms, leeks, onions, sage, chicken stock, and cream. Prefect to be served as soup, sauce for green bean casserole, or gravy for a slow cooked roast.
This recipe is simple, and packs a lot of flavor from the sauteéd leeks, sage, and chicken stock. Enjoy as a soup or throw in your crockpot with chicken or beef to make a wonderfully healthy and delicious meal. This recipe also goes great with green bean casserole, a traditional Thanksgiving side dish.
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Ingredients (Serving – 4)
Steps 2 & 3: Heat a medium size sauce pan with 2 tablespoons of butter over medium heat.
Sauté the leeks and onions for 10-15 minutes until reduced in size.
Step 4: Next, add in the mushrooms and cook for about 5 minutes or until the mushrooms have reduced to half of their size.
Step 5: Slowly add in the flour a little bit at a time stirring constantly.
At this time, the vegetables should mold together into a thick paste like texture.
Let simmer for 10 minutes, and then lastly add in the cream.
Serve as soup, sauce for green bean casserole, or gravy for a slow cooked roast.