Cream of Mushroom Soup

I think this blog should be called the Soup & Cookie Blog.  Or Cookies before Soup.  Or Soup vs Cookies, where I would be at a complete loss, because how do you choose between two of your favorite things.  It would be like picking between your left or right hand.  I kind of have an attachment to both.  So, not Soup vs Cookies.  Or Cookie Soup…which brings about a mental picture of cookies floating in a bowl of milk.  Which is kinda how I eat Oreos, but no one needs to know that.

I updated the recipe archives yesterday ( which was way behind because I kinda suck at keeping up on the small things…on this blog and in life in general) and I noticed that I have a crazy amount of soups and cookies.  Like more than half of the nearly 200 posts have been either cookies or soups.  I have a cookie situation and a soup problem.  Or is it soup problem and cookie situation.  Either way it is OUT OF CONTROL.

A large pot of soup provides me with a weeks worth of easily portable, reheatable, delicious lunches.  A large pot of soup made on Sunday evening allows me to hit the snooze button 2 more times Monday through Friday.  Soup allows me to stand sleep in the shower a few more minutes every morning.  Stand sleep…you know what that is.  Right?  OK, good.  I was afraid I was the only one sleeping while standing in the shower.  Large pots of soup allow me to enjoy my morning coffee or apply eye make-up or find matching socks.  It takes seconds to laddle soup into a tupperware container and go.  And this is why I eat a lot of soup…besides it being totally awesome.

And today friends…today is no different and the soup du jour is cream of mushroom.  I adore cream of mushroom and I have since I was old enough to work a can opener.  I was such a weird kid.  And that kid still lives on inside me.  I have moved beyond the condensed version, which when in a bind, totally hits the spot, but I have found a few other canned versions that have kinda rocked my world.  But boy are they expensive and full of sodium and well, canned.

And since I don’t eat store bought cookies, why would I eat canned soup?  No reason, really.  Not anymore at least.  I have a whole recipe archive of soups….

5.0 from 2 reviews
Cream of Mushroom Soup
 
Ingredients
  • 2 lbs. Mushrooms, sliced ( I used a combination of baby portabella and snow cap mushrooms)
  • 1 Package (1 ounce) Dried Mushrooms
  • 1 Tablespoon Olive Oil
  • 1 Yellow Onion, finely diced
  • 3 to 4 Garlic Cloves, minced
  • 1 Teaspoon Dried Thyme
  • 2 Bay Leafs
  • 6 Cups Chicken Stock, low sodium
  • 2 Teaspoons Worcestershire Sauce
  • Salt and Pepper
  • ¼ Cup Flour
  • ½ Cup Whole Milk
  • ½ Cup Heavy Cream
Instructions
  1. Soak dried mushrooms in one cup warm water for about 30 to 45 minutes. When mushrooms are plump and re-hydrated, strain mushrooms through sieve lined with cheese cloth (to catch any grit and grime). Reserve mushrooms and mushroom water. Set aside.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and a pinch of salt and cook until onions are translucent and soft. Add garlic and cook for an additional 1 to 2 minutes.
  3. Add sliced mushrooms, worcestershire sauce, thyme, and bay leafs...let cook for about 10 minutes, stirring occasionally.
  4. Add stock, rehydrated mushrooms, and mushroom water. Bring soup to a simmer. Taste and add salt and pepper to taste. ( 1-2 teaspoons of salt and ½ teaspoon of pepper)
  5. In a small bowl, whisk together ¼ Cup Flour and ¼ Cup water and whisk until smooth.
  6. Add flour and water mixture to soup and stir until flour is dissolved. Let soup simmer for about 30 minutes, until mushrooms are soft and tender.
  7. Stir in cream and heavy cream.
  8. Transfer ⅓ to ½ of soup to a blender and blend until smooth.
  9. Pour blended soup back into the main pot and warm soup until ready to serve.
  10. Serve with a drizzle of olive oil and a hunk of crusty bread.

 

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Comments

  1. says

    Oh my gosh! I love mushrooms! And, unfortunately, my hubby hates them. Too many squishy, rubbery, canned mushrooms will do that to a person. So I’d have to make this recipe just for me and my baby, but I wouldn’t complain.

    Just beautiful.

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