Richard created this amazing Cream of mushroom soup!
2- Large jars of sliced mushrooms, Not the stems and pieces but the sliced ones
1-can beef broth 16 oz
1-Can vegetable broth, 16 oz
¼ cup flour
½ cup cream (increases richness)
½ cup sour cream (gives nice texture and smooth taste)
2 Tbsp butter
2 Tbsp olive oil
1 tsp dill weed
¼ cup water
1-Medium onion diced thinly
1-Tbsp minced garlic
Salt and pepper to taste
1-beef bouillon cube (adds flavor like it has cooked for many hours)
In large skillet put in butter and oil and cook onion and garlic until transparent. Do not overcook.
Add the dill weed and mushrooms and cook three minutes.
Add the beef broth, vegetable broth and bouillon cube and bring to low boil.
Mix flour and cold water together, making sure all the lumps are out and slowly stir into the low boiling mixture. Add cream and sour cream whisking in until smooth. Continue cooking until the desired thickness is reached. Season with salt and pepper to taste.
While you could use an immersion blender on the mixture you miss out on the large slices of mushroom and the little bits of onion and garlic that give added texture to the taste.
