Cream of Mushroom Soup

 
I have been so busy lately and with the rain that was pouring for 4 straight days last week, I felt that creamy soup was necessary to comfort me at the peak of the summer season.  I love soups, but the cream of mushroom is my favorite soup ever since childhood.
Do you have a favorite soup or a dish that you love and eat when you feel blue or tired, or crave something from your childhood? I sure do, and trust me there are too many to count… This is what I was craving for the last several days and finally had a chance to make it. It was a pure comfort and each spoon felt like a stress reliever. 

I tend to add a bit more ground black pepper, but don’t worry, I didn’t add my real preference amount in this recipe-I will leave that to you to decide what is right for your taste buds.
Since nobody was home, I had time to relax and enjoy a full bowl of soup and some couch/TV time afterward–that was my kind of night! Not too fancy, but I like it!
Sometimes, we really need a moment just for yourself, and there is nothing better when those moments include piping hot soup and some mindless tv.

 

 

Cream of Mushroom Soup

 Soup
  10 minutes
 25
  35
SERVES 4

INGREDIENTS 

  • 1/2 cup fresh shiitake mushrooms
  • 1/2 cup fresh portobello mushrooms
  • 1/2 cup  fresh crimini (or porcini) mushrooms
  • 1 teaspoon olive oil
  • 1 teaspoon Butter (unsalted)
  • 1/2  Onion, quartered
  • 1 garlic clove, minced
  • Ground black pepper to taste
  • 1/4 cup all-purpose flour
  • 1.5 cup half-and-half
  • Salt to taste
  • 1/2 cup minced fresh flat-leaf parsley/or chives, green onion etc.

INSTRUCTION 

  1. Clean the mushrooms by wiping them with a dry paper towel-But you can wash them too just before cooking. Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps about 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  2. To make the mushroom stock: heat the olive oil in a large pot. Add the chopped mushroom stems, quartered onion with 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 7- 10 minutes. Add 6 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 20 minutes. Strain, reserving the liquid. You should have about 4 cups of stock. If not, add some water and let it boil again.
  3. Meanwhile, in another large pot, heat the butter and add the sliced mushroom caps and garlic. Cook for 10 minutes on low heat, or until they are just a bit browned and tender. Add the flour and cook for one minute. Add a few splashes of water while scraping the bottom of the pot. Add the mushroom stock, and 1 teaspoon black ground pepper and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Add the half-and-half, cream, and parsley/or other herbs, season with salt to taste, stir and heat through but do not boil. Serve hot.

Recipe Notes

    • You do not have to necessarily use all three kinds of mushrooms, just in case if you have one or two double or triple the amount.
    • You can use bacon instead of the butter. It gives you wonderful smoky aroma.
    • Also, you may serve it with a bit of cheese. Amazing taste!
Cream of Mushroom Soup


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