Cream of Mushroom Soup is one of my favorite dishes EVER, EVEEEEEER. I love making it when its cold outside because it can be a really rich dish (should the mood strike me that way). When I lived in Venezuela, my family and I would visit “La Colonia Tovar“. La Colonia Tovar is a quaint town outside of Caracas which is at a higher elevation so its a lot colder than we are used to (in the upper 40’s to 50’s ish. For us that was cold considering the temperature was a lovely 80-something year-round in Caracas). Anyways, we used to stay at the Bergland Hotel and they would make this unbelievably delicious Cream of Mushroom soup. It was my favorite and I always looked forward to having some when we visited.
So now that you know the story, here is the recipe information.
Mods: This time we used home-made Turkey Broth (instead of the suggested chicken broth) from our Thanksgiving Turkey (courtesy of my mother in law, Carol).
I add 2-3 finely chopped garlic cloves and 3 chopped green onions. I sautee those with the butter and then add the mushrooms.
Sometimes I will substitute the heavy cream for half and half (works just as well). I always add the large container of half and half to make a larger pot of soup. I will add chicken broth and salt to taste.
If the soup is too runny use corn starch to thicken it.
Serve with garlic bread and a nice glass of white wine and enjoy 🙂