Mmmm, mushroom soup!
I grew up a vegetable hater. Mushrooms were my first love of the vegetable world. (Fungus world… whatever. They were not a meat, fruit, grain, starch or fat, and you find them in salads. Thus, they are vegetables.) Why? Because mushrooms have the delightful property of taking on a lot of the flavor of their environment.
So, for my Saturday snowday, I made a pot of stock, and then, mushroom soup. Normally when I make a big pot of soup, I have a couple of bowls, then freeze the rest because I’m sick of eating it. Maybe it was the extra snowfall, but this pot of soup got eaten by Tuesday! I hear there is more snow coming. Unless you are a mushroom hater, you may want to get the supplies for this soup, and spend your next snowday savoring this soup.
Mushroom Soup
(Based on Kalyn’s Kitchen double mushroom soup)
- 1 lb crimini or button mushrooms, plus 6 mushrooms for garnish
- 1/2 lb shitake mushrooms (or 1/4 lb dried shitakes)
- 6 cups stock, or mix of stock, mushroom soaking liquid and water
- 1/2 onion (or to taste)
- 3 tbsp butter
- 2 tbsp olive oil
- salt and pepper to taste
- heavy cream to finish
Slice your onion into thin half slices. Melt 2 tbsp butter and the olive oil in a pot deep enough for the whole soup. Sautée onions over medium heat until translucent, about 5 minutes.
Clean mushrooms, and remove stems. Rough chop the mushrooms.
Add the mushrooms to the pot, browning them until they release their liquid and the liquid has evaporated, about 10 minutes. Add the stock/water/soaking liquid, and simmer for 60 minutes.
Add salt and pepper to taste, and puree with an immersion blender to your desired consistency. I like some mushroom bits, so I didn’t puree all the way. If you aren’t going to eat your soup right away, stop here and stick it in the fridge. I didn’t try freezing it, so let me know how it turns out if you do!
Cut 6 garnish mushrooms into thin slices. Heat 1 tbsp butter in a frying pan over medium heat. Brown slices until liquid is released.
To finish, add heavy cream to taste, and simmer for a minute or two to bring the cream up to temperature. Stir in slices, and serve immediately.
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