One of the classic Christmas Recipes originates from my Grandma Coffin. Broccoli Casserole, one of my favorites transports me back to her kitchen at Christmas. I can imagine all the dishes presented on her kitchen island that were an antique butcher block. The kitchen was all a buzz and her checking the oven to make sure everything was perfect. My cousins and I anxiously awaited dinner to be complete so we could rush in and open our presents. Presents could only be open after dinner which as a young child seemed to feel like an eternity.
Her recipe calls for a can of Cream of Mushroom Soup. Canned Soup just didn’t seem right this Christmas. Ahead of our preparation I went to the pantry and whipped up this recipe for Cream of Mushroom. If you haven’t made your own cream of mushroom do yourself a favor and try it when you have time. The richness of flavor comes out of the shallots, mushrooms and garlic. Soon we plan to whip this up just for dinner and enjoy a nice Caesar or Wedge Salad on the side.
Cream of Mushroom Recipe
- 4 tbsp Olive Oil
- 4 tbsp Butter
- 2 lb Bella Mushrooms
- 3/4 cup Shallots Minced
- 3 Garlic Cloves
- 4 Cups Chicken stock
- 1/4 cup half and half
- 1/4 cup heavy cream
- Borsari Original
In a 2-3 quart Dutch Oven or Stock Pot, sauté chopped Mushrooms, shallots and Garlic in Olive Oil and Butter until Mushrooms are brown with moisture released.
Add stock and simmer
Add Half and Half with Heavy Cream. Stir until incorporated.
Use Immersion blender until creamy.
Serve with a dash of Borsari Original on top