Cream of Mushroom Soup
Condensed cream of mushroom soup is a pantry staple for a variety of recipes, but as a soup in and of itself, it’s barely passable. Instead, try this recipe…actually, it’s more of a guideline, as there are a number of ways to slightly alter this to get slightly different flavors.
Start out with some onion and garlic. About 1/2 cup of diced onion - sweet yellow or green onions work well without being overpowering, and about 1-2 diced cloves of garlic. Sautee these in a bit of butter or extra virgin olive olive oil in a 3qt pot.
Just as the onion turns soft, add in two cups of chicken stock. I usually use some made from a good boullion or base, but a 15oz can of either chicken or vegetable stock works fine when you’re pinched for time. Then add in one large baking potato (bout 1/2pounder), peeled and diced up. This is going to give the soup a bit of thickness. Cover the pot and let this simmer over medium-hight until the potato is soft.
While that is happening get your mushrooms ready, you need about 1/2 pound. I used a container of sliced baby bellas this last time but feel free to mix it up. I would love to try this with some morrells mixed in. Heat a skillet over medium heat and melt a couple tablespoons of butter or use extra virgin olive oil and sautee the shrooms just until soft, then take off the heat. I season the shrooms with a pinch or two of sea salt while cooking. Kind of separate them in to two groups in the pan by size - larger on one side of pan, smaller pieces on the other.
By this time, that potato should be about cooked, so lower the heat to the low side of medium and add a pint of half-n-half and the larger pieces of mushroom that you sauteed. If you have a stick blender, great! Use that to blend up everything, pureeing the potatoe and mushroom in there. If you don’t have a stick blender - get one! Or use a regular blender or food processor. Be very careful when transferring hot liquids! Add the rest of the shrooms and put back on the stove over that low heat until warmed. Depending on personal preferences, you can add some different seasonings here… a bit of pepper, thyme, basil, and tarragon all can add to this, but don’t over do it, it’s supposed be about the mushrooms here.
Once it’s head, bowl it up and you’re good to go! Serve with some fresh bread… yum.
Tags: chicken stock, evoo, garlic, half-n-half, morrell, mushroom, onion, portabella, potato, vegetable stock