Resting in the more frequently visited sections of the Provisioner's Notes, the recipe page for Cream of Mushroom Soup seems to be decorated with patterns of mushrooms and forest scenes.
• Cream of Mushroom Soup
Cream of Mushroom Soup is a simple yet rich tasting cream soup that can be made in bulk to feed large companies. Cream of Mushroom Soup is a versatile meal that can rely on cultivated mushrooms or those foraged while wandering the wilderness. Often regarded as a comfort food, cream of mushroom soup is to be made cautiously - as unidentified foraged goods may lead to unintended side effects for those that consume them. The following recipe is derived from an instructional provisioner's textbook that was transcribed lawfully and with consent from the proprietor of the original text. Adaptations were made as necessary.
In a large, high walled pan, add salted butter, sliced mushrooms, chopped onions, and minced garlic. Fry until vegetables are softened, and mushrooms are browned. • Using a small spoon, add two scoops of wholemeal flour to the pan, blending until thick. • Add broth (vegetable or chicken) and stir until consistent. • Add cream, salt, pepper, and dried fragrant evergreen seed (sp. ground nutmeg). • Introduce additional flour to achieve desired consistency. • Cook thoroughly and stir sufficiently to remove the taste of flour • Serve warm.
Variations of the recipe include the addition of a fortified cooking wine (lowering the quantity of broth and cream appropriately). To prevent undesired clumps of flour in the soup, stir the desired amount of flour into small quantities of water (removing clumps that arise) before adding the mixture to the soup. Cream of Mushroom Soup is typically served with slices of bread.
