Cream of Mushroom Soup

It’s the Holidays, time for family and food, lots of food.  Now if you’re like us and happen to be fortunate enough to come from the Midwest, nothing says Holidays like Cream of Mushroom soup.  It’s a major ingredient in all sorts of Thanksgiving and Christmas staples.  This begs the question, why does it have to come out of a can?  The answer, it doesn’t!

Recipe for Cream of Mushroom Soup Makes ~6 servings.
To start, take:
1 pound of mushrooms, sliced
2 small onions small, diced
3 cloves of garlic, smashed and minced
1/2 tsp. cinnnamon
1/2 tsp. ground ginger (or 1 T. fresh)
2 bay leaves
2 T. Herbs d’Provence.

Put a large soup pot over a medium flame and let it get hot.  Add about a fifty cent piece sized pool of oil to the pan and add your onions, garlic herbs and spices.  Sweat the vegetables until the onions are translucent.  This means to keep a decent stir on the onions so they don’t brown, but instead slowly turn from white to almost translucent.

Add your mushrooms and stir until the mushrooms just begin to shed water.

Then add:
1 quart mushroom stock
Simmer until the liquid is reduced by 1/2.

Add:
3 cups Heavy Cream
Reduce by 1/2 again, or more if you want really thick soup.

Keep the occasional stir going, but mostly this is a good thing to have on the back burner while you do other things in the kitchen.  After the desired thickness is reached it’s time to finish the soup.
Add salt and pepper to taste, and also the important High Note. In this case I squeezed 1/2 a lime into the soup.

This soup is amazing enough that you could just eat it here, or put it into a container uncovered and cool it down in the fridge for use in your Holiday Cooking!

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About blaberuscraniifer

I am a mad bastard of a writer/chef who lives. I like to run around the mountains with my elderly canine, crawl around after my insano-cute demon spawn, cook amazing food and write good stories. I also enjoy gardening, long walks on the beach and making sweet love to my beautiful wife who is much, much smarter than you.
This entry was posted in Americana, Fall & Winter Recipes, Holidays, Soups & stews, Vegetarian and tagged , . Bookmark the permalink.

7 Responses to Cream of Mushroom Soup

  1. Hi, Pretty Bird here. I just gotta say, this is the best cream of mushroom soup you will ever have! We made it to use in our Green Bean Casserole and hardly had enough because I could not stop eating it. I have to admit, I was a little suspicious of some of the spices in this soup…but I learned (once again) I should never doubt my husband when it comes to seasoning. The complexity of this soup is wonderful and completely unexpected for such a soup. And, its REALLY easy to make.

  2. Laura says:

    Good Morning! This sounds really good~especially with the recent memory of being cold & hungry~only to find a can of c. of mush. in the pantry. Blahh! My ? is how to make the mushroom stock that is added to base? It just started snowing and looks to be a good soup day! Mmmm! Thanks!

  3. Pingback: Green Bean Casserole | Pretty Bird's Roost

  4. marcoda says:

    Dude, I had to go to Lakewinds coop to find mushroom broth. It wasn’t at two Cubs I checked out (both the natural/organic section and the regular section) or Trader Joe’s or Tar tget or Byerly’s. Apparently, Montana is much more sophisticated than MN. *shudder*

    That said, this soup looks amazing!!

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