Mushroom soup
Mushroom soup is a favorite. Fall and Winter are perfect times to enjoy warm, comforting soups. Isn’t it great when the perfect meal can be prepared in a single pot? Add crusty bread and maybe a fresh salad and that’s supper. Also, once you get everything into the pot, you can play an online game, read, or sip a glass while your meal is simmering.
Mushroom Soup Preparation:
This lovely mushroom soup is not hard to prepare and it is a healthy choice for mushroom lovers. We used baby “bellas” but you can improvise with other mushroom varieties. Or better yet, forage for your own or check out local growers. It also keeps well for a quick warm-up meal later in the week. For a meatless version, substitute the chicken stock with vegetable stock.
Method:
Time: 1 hour cook time 30 minutes prep time. Serves: 6
Ingredients:
- sliced brown mushrooms
- 3 tablespoons butter
- 1 onion, diced
- 4 cups chicken stock
- 1 cup heavy cream
- 1 cup water
- 1 ½ tablespoon all-purpose flour
- 6 sprigs thyme, fresh
- Salt and pepper, to taste
Easy Mushroom Soup Directions:
- Melt butter in a soup pot over medium-high heat.
- Add the mushrooms and cook until they are soft and most of the juice from the mushrooms has been rendered. Season with salt and pepper.
- Continue to cook for 15 minutes, until the water evaporates. Remove the mushrooms with a slotted spoon and put them aside.
- Cook the onions for 5 minutes in the same pot. Return the mushrooms back in with the onions, stir and then add the flour. Cook for 2 minutes and continue to stir.
- Add the fresh thyme. Pour the stock along with water into a mushroom mixture. Bring to simmer and cook for 1 hour. Remove the soup from the heat and puree using an immersion blender.
Once the desired consistency is reached from blending (the broth should thicken a bit) slowly stir in the heavy cream. Place the soup over medium heat again and reheat. Garnish with parsley (if desired). Serve.
