You know those recipes that call for “cream of ______ soup”. Well, I started thinking about this the other day and decided that surely I can easily make my own “cream of” soups from scratch for alot less than I’d spend buying the awful cans in the store. I’m newly married (December 2011) and I decided that I didn’t want to be the wife that opened a can or heated up a tv dinner for my husband, so I joined my sister-in-law (Mary – www.Chattavore.com) and decided to shop local and cook from scratch.
I adapted my cream of mushroom soup from Food Network’s Barefoot Contessa. Since I didn’t have all her ingredients on hand, I decided to half the recipe. I used regular mushrooms, used all 1/2 and 1/2 (rather than the heavy cream), used chicken stock (which I had made from scratch and had waiting for me in my freezer) in place of the water, used whole rosemary along with thyme and whole basil, used green onions & regular onion instead of leeks, and left out the parsley.
It still turned out amazing – I plan to follow the recipe more closely next time (with the exception of the parsley) and perhaps play with some sherry or somthing.
The result? Amazing – my husband even said he’d like to have this soup with some homemade bread one night – so, guess who’s going to making soup pretty soon for dinner?