RECIPE | MUSHROOM SOUP
I have a secret love affair with mushrooms and onions. I mean, the perfectly sautéed pairing of the two, finished with a little Himalayan salt will send me into food euphoria! That is why I am excited to share this delectable recipe. It's the grown up version of Cream of Mushroom Soup. No canned lines on a block of thick gel here...just amazing aromas that linger throughout the house and lots of silent applause as everyone at the table is indulging! And features my favorites, mushrooms and shallots (you know, onions' cousin).
This recipe is adapted from one I sourced from senior food editor of Bon Appètit magazine, Rick Martinez. What makes this recipe a winner is that majority of the ingredients (which is not a laundry list) are already in your fridge and pantry. I would venture to guess that the two things you will need to swing by the grocery store a get would be the mushrooms, the star of the show, and thyme, unless you have a green thumb and are growing it yourself!
Grab the recipe below, and try it out. When you do, and after you finish indulging, let me know in the comments what you thought about it! Also, make sure you spread the culinary love and share this with a friend! They will thank you for it!
INGREDIENTS // INGRÈDIENTS
- 2lbs mushrooms: various varieties// rough chop half
- 1/2c all purpose flour
- 1/2 stick of unsalted butter
- 1 1/4c heavy whipping cream
- 1 1/2c whole milk
- 1/3c dry white wine
- 4c chicken broth//organic preferable
- 2 large shallots: finely chopped
- 4 cloves of garlic: finely chopped
- 2 leeks: diced//only use the white portion of bulb
- 15 sprigs of thyme// reserve 12 for garnish
- Kosher salt & freshly ground black pepper
- 1/2c extra-virgin olive oil (EVOO)
DIRECTIONS // ÈTAPES
- Rough chop mushrooms -chop shallots and garlic
- Rinse and slice leeks -measure all liquids
- Heat a medium sized soup pot over medium heat with 4 tbsp. of EVOO
Take half of your mushrooms and place in soup pot, sautéing until they are tender; transfer to a bowl and repeat with the remaining uncooked mushrooms; season cooked mushrooms with kosher salt and pepper
- In empty pot (the same as above) place butter, shallots, garlic, and leeks stirring constantly, until translucent// be certain to monitor it as you do not want the garlic to burn
- Add in wine and allow liquid to reduce
- Once leeks are translucent sprinkle in flour stirring as you do so making certain to coat all ingredients in pot.
- Add cream, milk and broth into pot and bring to a boil// during this process lightly season with kosher salt and freshly ground black pepper
- Once boiling, reduce heat add thyme sprigs (3), mushrooms (reserve 1 cup) and simmer
- Allow soup to simmer for around 20 minutes until it thickens, to your desired consistency// stir occasionally to prevent sticking at the bottom of your pot.
- Remove all thyme sprigs
- Divide soup among 4 bowls and divide remaining mushrooms among bowls, garnishing with 3 thyme sprigs
Enjoy! à vôtre santé!
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