Simple Quintessential Cuisine

Creamy Mushroom Soup

If you haven’t gathered this already I am very much a soup lover.  I am always striving to come up with new recipes as well as recreate the traditional standbys. When my son was younger many of the lunches we shared together included cream of mushroom soup.  Back then I was a rather inexperienced cook and “Campbell’s” was just fine with me, but I’ve gained a little more experience since then and have recreated a creamy mushroom soup that is both elegant and delightful. Yes, it is certainly more work to make your own, but I promise you the taste makes it all worthwhile. Give this soup a try and you’ll see….

 

 

 

You will need…
5 cloves of garlic, chopped
½ sliced red onion
5 sprigs fresh thyme
1 tsp kosher salt
3 Tbsp truffle butter
½ tsp pepper
10 oz chanterelles
10 oz baby portabellas
10 oz crimini
4 tbsp olive oil
48 oz beef broth
1 C dry white wine
2 C heavy cream
3 Tbsp corn starch
4 scallions thinly sliced
Directions:

To begin gently remove any dirt from the mushrooms with a damp cloth. Remove stems from the mushrooms and chop.  Place a large pan over medium high heat and add 2 Tbsp olive oil and 1 Tbsp of Truffle Butter.  Add chopped mushroom stems, red onion, garlic, salt, pepper and thyme and sauté for 4-5 minutes, stirring frequently.Next pour in the broth and bring to a boil, then reduce heat to medium low and simmer for 30 minutes.

While the mushroom broth simmers, slice the mushroom caps and the scallions and set aside. 

Whisk together cream and corn starch and set aside as well. After the mushroom broth has simmered for 30 minutes, remove it from the heat and strain into a medium-sized bowl.

Place the same pan over medium high heat and add remaining olive oil and Truffle butter then add mushrooms and half the scallions and sauté for 4-5 minutes stirring frequently.  Pour in the wine and cook for 2-3 minutes and then add the strained broth and cook for an additional 2 minutes. Then slowly pour in the heavy cream mixture, stirring continuously as it begins to thicken. 

To serve, ladle the soup into and bowl and top with a few of the remaining scallions


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