For a special treat, I made my roommate and I some of this creamy mushroom soup. It didn't last more than an hour because we gobbled up the entire batch! The recipe for this soup is deceivingly simple, but we will never buy canned mushroom soup again after seeing how easy and delicious this soup is to make.
The recipe is originally from
Season With Spice, but the recipe I list has some adjustments.
Ingredients:
2 Cups of Chopped Fresh Mushrooms*
1 Tbsp Extra Virgin Olive Oil
6 Cloves of Garlic (go big or go home)
2 Tbsp of Butter
2 tsp dried thyme
2 Bay leaves
1 Cup Vegetable Stock
1 Tbsp of Flour dissolved in 1 Tbsp Water
Pinch of salt
1/2 Cup Half and Half cream
1/2 Cup 2% Milk
Dash of Nutmeg
Pepper and fresh cilantro to garnish and to taste
*You can technically use any type of mushroom for this, although I recommend using at least two varieties in this soup. It will give the mushroom flavour more dimension than if you had only used one. You could combine a "smokier" mushroom, like a portobello, with a "brighter" one, such as a Button mushroom. For my soup, I selected half Shiitake mushrooms, half Button mushrooms. The Shiitake mushrooms gave an earthy, smoky flavour, while the Button mushrooms were soft and bright in contrast. I prefer smoky, earthy flavours while my roommate prefers lighter ones, so this was the perfect balance for us.
Method:
1. Heat your oil and melt the butter in a medium sized sauce pan, and sautée the garlic on medium heat.
2. Add in the chopped mushrooms and spices. Cook until the moisture evaporates from the mushrooms, and the spices begin to toast and smell great (about 5 - 10 minutes, depending on how finely you chopped the mushrooms).
3. Add in Vegetable Broth and stir until the mixture boils. Immediately reduce heat and let simmer for about 10 minutes. Add in your diluted flour so the soup thickens, and has that creamy texture.
4. Season with Nutmeg, Salt, and Pepper, and stir in the Cream and milk. Once the soup reaches a simmer, take it off the heat and serve it garnished with Pepper and Cilantro.
This soup would be great served with pumpernickel bread, but we just served it with parmesan toasted onto rye bread, and that was delicious as well.
Please let me know if you try this soup!
