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
- 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.
- 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.
- 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.
- 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.