May 11, 2015 § 59 Comments
This soup transpired from of a conversation in the comment section on my sautéed mushroom post a few weeks ago. The conversation with Johnny went like this: “That’s how I like my mushrooms. In fact, to make soup I then just add organic vegetable stock and blitz, add a little cream, adjust the seasoning and viola! So simple.” I responded: “I had no idea mushroom soup could be so easy! I’m surely going to make some.” And I did.
The conversation went on a bit and Johnny left clear and concise suggestions for this delicious mushroom soup. This comment conversation brought me to realize how much I enjoy blogging and corresponding with so many wonderfully inspiring individuals around the world who have a love for cooking. It’s lovely to know that there are a number of like minded folks out there, so spirited about what they are creating in their kitchens and preparing delicious meals for themselves, friends and family. Posting is fun and I really enjoy the process of taking photographs and hoping they turn out. But what I’m really fond of is the lovely correspondence with all of my readers.
We were delighted with the soup. The ease of putting it together, the lush creamy consistency and it’s pure mushroomy goodness are what makes this a perfect soup on a cool, cloudy, misty day.
I n g r e d i e n t s
- 2 pounds cremini mushrooms, cleaned & sliced
- 2 tablespoon butter
- 4 tablespoon olive oil
- 3 cloves of minced garlic
- 4 tablespoons minced parsley or 2 tablespoons thyme
- 2 tablespoons flour
- 3 cups organic vegetable stock
- 1 bay leaf
- a pinch of red pepper flakes
- a little cream – 1/4 cup
Heat the butter and 2 tablespoons olive oil in a sauté pan over medium heat. When the butter’s foaming, add the mushrooms and coat well. Allowing them to sit in the pan for the first 5 minutes to brown, and then stir occasionally until they soften. If you are using wine add it now and allow the liquid to evaporate. Stir in the garlic and parsley (or thyme) and continue to cook for 30 minutes on low heat until caramelized.
In the meantime, place a soup pot over low heat. Stir 2 tablespoons olive oil and flour together in the pot and heat until it bubbles slightly. Add stock, bay leaf, a pinch of red pepper flakes and bring to nearly boiling. When the mushrooms are cooked and caramelized add them to the stock (optional: put a few mushrooms aside for garnish) remove the bay leaf and blitz with a hand held blender. If you don’t own a hand blender you may use a regular blender and work in small batches. Taste for seasoning and stir in a little cream. Garnish with mushrooms and parsley.