Cream of Mushroom Soup, rehabilitated

On the left, you see a reuben sandwich. On the right, you see a really tasty bowl of cream of mushroom soup. I always used to think of cream of mushroom soup as something that came out of a can and exemplified bland American food. Now that I’ve made my own I have an entirely new perspective. It is actually quite delicious.


  • rye bread (I made my own)
  • pastrami
  • swiss cheese
  • sauerkraut
  • thousand island dressing
  • butter for grilling

Assemble and grill on a skillet with butter.

Cream of Mushroom Soup:

  • 1/2 oz dried mushrooms (I used dried shiitake)
  • 1/4 cup olive oil
  • thyme
  • sage
  • 1 small yellow onion, chopped
  • 3 cloves garlic, chopped
  • salt and pepper
  • 1/2 lb button mushrooms, chopped
  • 1/2 lb fresh shiitake, chopped
  • 2 cups chicken, beef, or vegetable stock
  • 1/2 cup cream
  • 1 tbsp butter

Soak the dried mushrooms until soft. Strain and reserve the liquid. Saute the onion and garlic in the oil. Season with thyme, sage, salt, and pepper to taste. When the onion is translucent, add the fresh mushrooms. When they have given off their liquid, about 10 minutes, add the stock, dried mushrooms, and mushroom soaking water. Simmer for 30 minutes. Add the cream and butter. Puree, then reheat if needed.


About tandooritaco

This is a blog about food.
This entry was posted in american, sandwich, soup, vegetarian. Bookmark the permalink.

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