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.
1 quart mushroom stock
Simmer until the liquid is reduced by 1/2.
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!