I know, I know…another soup recipe! Apparently there is a theme to my cooking lately…an unplanned theme, but a good one nonetheless. Tonight I made cream of mushroom soup. This is one of my favorite kinds of soup, and this recipe was perfect.
Quick note, all of the soups I shared this week can easily be made vegetarian by substituting in vegetable broth.
Anyway, I’m sure you want the recipe, so here goes! I found it on Simply Recipes…Elise is one of my blogging buddies whom I have had the pleasure of actually spending some time with. She’s a gem. And so is her soup.
- 1 pound regular white mushrooms, cleaned, quartered or sliced (2/3 of my mushrooms were white, ⅓ were mini portobello)
- 1 tablespoon lemon juice
- 1tablespoon butter
- 2 finely chopped shallots (the recipe only called for 2 TBSP…I misread it, but the flavor was actually really lovely with two whole shallots, so there you go!)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme (I only had about ¼ tsp of thyme left in my shaker, but the soup still tasted great!)
- ½ bay leaf
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 2 cups heavy cream
- 1½ cups chicken broth
- 4 tsp Wondra (or flour could work) dissolved in 2 Tbsp water
- Coarsely chop mushrooms and lemon juice in a food processor.
- Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
- Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
- Add flour slurry and simmer for 10 minutes, stirring constantly.