Ina Garten’s Take On Cream Of Mushroom Soup Stars 3 Umami-Rich Fungi

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When preparing mushroom caps for inclusion into your recipe, cut the pieces into bite-sized morsels for a smoother eating experience. As Garten confessed on Food Network, she makes a massive pot of this recipe in advance so that when meals are called for, she simply needs to heat servings to scoop into bowls and serve. Decadent, creamy, and warm, this velvety cream of mushroom soup is a guaranteed crowd-pleaser.

If you don’t have the time to make cream of mushroom soup from freshly purchased ingredients, take inspiration from Garten’s approach and add extra mushrooms to any store-bought can you plan on cracking open to cook. The meatiness of cremini and portobello mushrooms can bulk up the thinnest of recipes while delivering a pleasant flavor to your meal. Lastly, to elevate any soup presentation, garnish bowls with freshly chopped herbs, swirls of infused oils, or pieces of homemade crunchy croutons. Your efforts will make Garten proud. 

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