Wine Information

Just how GROSS does this cream of mushroom soup seem? Because it WAS!?

I wanted to surprise my boyfriend this evening by making him some cream of mushroom soup, meat loaf and garlic bread. Everything else turned out just fine, except for the soup. I'll leave a link to the recipe at the end of my little rant lol. I've never made soup before in my life, much less a cream soup, MUCH less one requiring a cup of dry white wine. I must have the worst perception when it comes to cooking, but it was downright DISGUSTING. I followed the directions to a T!! It was like straining old soup particles under the tap, then adding wine, water and cream. I would have preferred to buy an .89 cent variety instead! It did NOT taste like a cream soup, or anything containing mushrooms. A drunk would LOVE this soup. And this coming from a professional CHEF?! Ugh ... this soup killed the dinner! /End rant. But honestly, haha. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_70288,00.html

Public Comments

1. I never use wine or any alcohol to cook with--can't stand it. BUT--you didn't taste it before you served it??? I always taste things before I serve them--recipes be damned!
2. I have a wonderful "Cream of _____"(fill in the blank). It has chicken stock, a rue, with cream and seasonings. Unfortunately at the moment, I can't find it. If you are interested, shot me an e-mail and I will seek it out. It's simple and tasty! I use it all the time. Good luck!
3. This recipe appears to be fine. I think the directions are lacking at the point of adding the alcohol. Most often when adding a wine when cooking it helps to reduce it before adding to other liquid ingredients. I think the directions should state to add the white wine and return to a simmer. Due to the alcohol content this won't take long. Once the alcohol is sufficiently reduced (generally by half) then the mushroom stock should be added and the directions continued. Since you had soup that appeared to have particles in it (you didn't say if this was the mushrooms/vegetables or it if was curdled cream) I would suggest the directions state the mushroom stock and other ingredients are added and simmered. The heat is turned off and once bubbles are no longer actively coming to the surface the cream should be added. I would also suggest adding the cream after it has been slightly warmed (either in a warm glass measure or microwaved). I don't think the cream should be preheated above 100 degrees F. I just want to clarify that the cream is not right from the refrigerator.
4. Here's what I do to make cream of mushrooms soup. Use dried mushrooms that have been re-hydrated, or sliced fresh mushrooms. If you are using dried mushroom pour about 1 cup boiling hot water over the mushrooms and let them sit for about 20 min. Remove from the water and squeeze out the liquid, and save the liquid. Slice and continue on. I don't do this by portions so I will try for you since you said you haven't made soup before. Sautee 1 package of mushrooms that have been thinly sliced, or rough chopped. (You can use reg button mushrooms, crimini, or portabella's or a mix of what ever you like) in approx 1-2 tablespoons butter. Until they are wet and look more like canned mushrooms. Add one clove minced garlic and sautee for about another 45 seconds. If there is not a lot of butter/liquid on the bottom of the pan then add about one more tablespoon of butter and let it melt. If there is what seems to be quite a bit of liquid then there is no real need to add more butter. Sprinkle about 1-2 tablspoons flour over then mushrooms and butter. Let the flour cook for about 2 min. Then add about 1 1/2 cups flour. Let the mix thicken, then add soem milk(reg or canned milk or even some half and half). A little at a time letting it thicken as you go. Add some mushroom base and the liquid from the dried mushrooms. You could also add some chicken broth/base if you don't have mushroom base. You can use the broth if you have it instead of the water, or you can use dried base and water. Meanwhile put about 1/2 block of cream cheese in the mircrowave for about 45 seconds. Stir in some liquid from the soup until it is nice and smooth. Add this to the soup. If you want more "broth" to you soup then add a little more milk, a healthy splash at a time. I then add some salt and pepper, celery salt, garlic powder/salt, onion powder/salt, seasoned salt, and parsley. And what wever other spices you have in your shelves that you like. This soup can also be used to make cream of celery, or cream of chicken etc... Yum, and make more soup. It's fun and easy and you can really just use whatever is left over in your fridge and toss it in with some water and beef or chicken broth, boil and enjoy.