Mushroom Soup

For as long as I can remember I have loved mushroom soup. It will make you sad to hear I am sure, but the majority of my experience with mushroom soup has only been courtesy of Campbell’s. Near the beginning of the new year I took my visiting Mother-in-law to a local cafe and one of the things she ordered was mushroom soup. It was the most rich looking, mushroom laden soup I had ever seen and it inspired me to try making a homemade version.

I have made this recipe three times each time experimenting with cutting the mushrooms different, from finely sliced to little chunks. I personally prefer the little chunks for some reason it just tastes better — no idea why. Anyway, I thought I would make it for my inlaws the other night and it went over well. I took pictures for this post but for some reason forgot the final bowl shot. I know, I know. It was a hit.

Mushroom Soup Recipe

Ingredients:

  • 8 white mushrooms
  • 8 to 10 brown mushrooms
  • 1 large portabello mushroom
  • 1 tablespoon of olive oil
  • 3 cloves of garlic
  • 1 tablespoon becel
  • 1 teaspoon cumin
  • 1/4 teaspoon thyme
  • 2 bay leaves
  • 1 teaspoon Worcester Sauce
  • 1 cup chicken stock
  • 1/2 tablespoon cornstarch
  • 1/2 cup whipping cream
  • 1/2 cup skim milk
  • dash of nutmeg
  • fresh ground pepper
  • fresh parsley for garnish

Directions:

Gently wipe mushrooms and trim off any less than ideal spots. Finely chop all mushrooms and set aside. Out of the whole recipe this will take up most of your time. I have tried slicing them to save time but the soup was just not as good. The mushrooms definitely have to be chopped (see photos). My technique: I cut mushroom in half through stem I then cut each half again along the same line, lie flat, slice through about four times, shift then slice about four times and repeat with other half.

Heat oil and margarine and saute garlic for a few minutes but do not let brown. Add mushrooms, thyme, bay leaves and cook over medium heat for about five minutes. The mushrooms will decrease by at least half and release juices into pot.

Add chicken broth. I use Campbell’s if it is on hand or I mix up water with Bovril liquid concentrate. Add Worcester and stir broth periodically until it boils. Reduce the heat and let it simmer for ten minutes. Add cornstarch to a few tablespoons of cold water to create a runny paste then add to soup mixture; continue to stir until it thickens. I realize that cornstarch is sacrilegious in some cooking circles but I never claimed to be a professional cook — cornstarch is no-fuss, hassle-free, and virtually tasteless.

Season with freshly ground pepper and a pinch or two of nutmeg. Add cream and milk. Bring to a low simmer — do not let it boil.

It can be served hot now or let it cool in fridge overnight. I find the next day is has a stronger mushroom taste which is very pleasing for mushroom lovers. Serve with your favorite salad and bread.

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