Tuesday, November 6, 2012

Cream of Mushroom Soup



Way back in the day I had a love affair with Campbell's cream of mushroom soup.  That gelatinous blob that plopped out of the can, indents still intact.  I'd eat it straight up or 'get creative' by using it as a sauce with rice and pork chops.

It's interesting how your tastes can change - or is it that refining your culinary skills makes them change?  When I was eating that canned stuff (and other frozen 'goods') I didn't think there would ever be a chance in hell that I could make my own mushroom soup.  Soup came in cans back then and the recipes for it were probably top secret.

Over a decade of watching Food Network and having a mild addiction to reading food blogs (with literally 1000's of bookmarked recipes) things have definitely changed.  Buying produce and ingredients that I've never cooked with before and figuring out how to cook with them is seriously interesting!  Slowly veering away from following recipes and coming up with your own is even more exciting.



Cream of Mushroom Soup
recipe from A Dish Soup Kitchen
2 servings plus leftovers

  • 2 slices bacon, chopped
  • approx. 400 g mushrooms 4 - 4 1/2 cups (I used a mix of brown and white button) sliced
  • 1 tbsp butter
  • 1 clove garlic, minced
  • Olive oil
  • 1/2 leek (1 leek cut in half  lengthwise, reserve other half for another use).  Chop leek into half moons and set in a bowl of water to wash away the sand, drain.
  • a few fresh thyme sprigs
  • 1 bay leaf
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 cups chicken stock
  • 1 tbsp flour dissolved in 1/4 cup water
  • 1 cup milk
  • 1/4 to 1/2 cup heavy cream
  • dash of nutmeg
  • sea salt and pepper to taste
  • grated parmesan and chopped parsley or thyme for garnish.
Heat olive oil and butter in a large dutch oven over medium heat.  Cook bacon until crisp and remove with a slotted spoon to a bowl.  Add in the mushrooms and leeks and cook until the mushrooms are browned slightly, about 5 minutes.  Add the minced garlic during the last minute of browning.  Remove half of the mushroom/leek mixture to another bowl.

Pour in the chicken stock, add the thyme, bay leaf, nutmeg, bacon and the Worcestershire sauce.  Bring to a boil, reduce heat, cover and simmer for 10 minutes.  Remove the thyme sprigs and bay leaf.

Turn up the heat and whisk in the flour/water mixture and simmer until it thickens slightly.  Add the milk. Turn off the heat and puree the soup with an immersion blender (or blender/food processor).  Add the cream, the amount will depend on how thick you want the the soup.

Return the mushroom, leek mixture to the pot.  Reheat the soup on low.  Season with salt and pepper and garnish with thyme.

4 comments:

  1. This was great! My whole family agreed this is by far the best Mushroom Soup that we've ever eaten! Thank you so much for sharing!

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    Replies
    1. Hi Teri, I'm so glad you liked it! It's definitely one of my faves....

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  2. This soup was absolutley delicious with deep rich flavor. Thank you! I've copied the Lemon Chicken Rice soup. That's next on my list.

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  3. Hi there, glad you loved the soup, I keep coming back to it, even after all these years! You'll love the lemon chicken rice soup! Cheers, Tammy

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