Cream of Mushroom Soup

I don’t know about you, but since my holiday meal has come in the form of warding of nostalgia and homesickness over the past couple of weeks, I’m starting to feel the effects on my waistline! I haven’t forgotten that New Year’s is only a few days away, but that doesn’t mean we can’t stay warm and be at least semi-healthy here. I foresee a marathon of soups.

Cream of Mushroom Soup1 (1 of 1)

 

There are, of course, those dishes that generations are served endlessly because they are either budget-friendly or popular over a certain period of time. For my parents, it was the thought of liver. Being overstuffed with this stuff a few years before their taste buds had matured ensured that I would not taste it until I went to France. I love liver by the way. It’s especially tasty on top of a salad in contrast with a Dijon mustard dressing…but that, I suppose, is a story for another day. For one of my close friends in France, it was soup.

Cream of Mushroom Soup3 (1 of 1)

At first I thought it might be one kind of soup-but she corrected me and told me the thought of having to sit through any soup was not a welcome one to her. Of course, I did have her changing her tune after a taste of Jamie Oliver’s fish chowder and a heaping bowl of chili that I made on the fly one afternoon…

Soups are kind of like pizza, in that there are an infinite number of possibilities. If you change one ingredient, you’ve changed the soup! There are broths, stews, and veloutés. You can top them with bacon, nuts, cheese, crème fraiche , croutons, or serve them with garlic bread or a salad.

I just can’t believe that anyone would hate soup!

So, if you are one of the soup haters of the world-say hi! I need to know that you exist! Just kidding, I suppose I can believe that you hate soup. As long as you don’t tell me that you also hate chocolate. (although even that seems more plausible to me;) You can still say hi, but more than anything, I think you should give soup another try!

 

This particular soup is Cream of Mushroom soup, but it’s not anything at all like the stuff out of a can (first of all, you’ll have no metallic taste aftertaste). It would be absolutely lovely with a few shavings of freshly grated Parmesan. However, we opted for cheaper local alternative and topped it with smoked tofu slices (um, yes, delicious).

Cream of Mushroom Soup5 (1 of 1) (serve these with freshly made Scallion Pancakes)

Are you a soup hater that is lactose intolerant? Are you a vegetarian soup hater? Try this creamy tomato basil soup recipe. Are soup haters the culinary yeti of the world or do they/you really exist?

Cream of Mushroom Soup2 (1 of 1)

Cream of Mushroom Soup
 
Fresh mushrooms, home made chicken broth, and a low fat milk all cooked in the same pot will give you a lighter, more delicious version of this famous canned soup that can be ready in just over 30 minutes.
Author:
Recipe type: Soup
Ingredients
  • 13 white button mushrooms, washed and sliced
  • 13 cremini or shiitake mushrooms
  • ½ large, purple onion, chopped
  • 2 tablespoons oil
  • 2 tablespoons flour
  • ⅓ dry white cooking wine (sherry) or brandy
  • 2 teaspoons salt (add more to taste)
  • 1 teaspoon pepper
  • 3 bay leaves
  • 1 tablespoon oregano
  • ¼ teaspoon nutmeg
  • 6 cups water
  • 2-3 chicken legs
  • ¾ cup milk
Instructions
  1. Sauté the onions and the mushrooms and the chicken legs with the oil for about 5 minutes, or until the onions are translucent. Add the salt, pepper, and the rest of the spices. Then add the flour and stir quickly for about 30 seconds. Add the cooking wine and the water.
  2. Let it simmer for about 30 minutes, then add the milk. Take the chicken legs out of the soup. Pour the mushrooms and the broth into the blender and purée the mix until smooth. Garnish with mushroom slices, fresh parmesan, or fresh herbs.

 

 

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Comments

    • sircserreb says

      Hi,
      Sorry about the delay in answering! For some reason it didn’t show up as needing to approve in my blog space;) I don’t have any experience freezing this since my cooking vessels are kind of limited in size right now and my guy is a mushroom fan (atic). But I did do a quick search and there are many cautionary tales about thawing cream-based soups…no cream here though. I would think that if anything separates in the thawing process, you could just run it through the blender and add a splash more milk…That’s what I do if I have a veloute soup that separates on me during the week…hope this helps! Happy New Year!

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