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.
Cream of Mushroom Soup
Modified from a recipe by Elise Bauer on Simply Recipes – I modified based on what I had in the kitchen tonight, but it was really yummy so wanted to document exactly what I did
- 1 pound regular white mushrooms, cleaned, quartered or sliced (2/3 of my mushrooms were white, 1/3 were mini portobello)
- 1 Tbsp lemon juice
- 1 Tbsp 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 Tbsp chopped fresh thyme or 1 teaspoon dried thyme (I only had about 1/4 tsp of thyme left in my shaker, but the soup still tasted great!)
- 1/2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 cups heavy cream
- 1 1/2 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.