10.26.2010

Fresh Mushroom Soup

There's something about cool weather that makes soup feel like the only logical dinner option. Maybe it's the cool weather, maybe it's that the days are getting shorter so an after-work run means getting home when it's dark when it feels much too late to start cooking. Lucky for us we have a big freezer that we stock full of our favorite soups, cooked in giant batches.

This week I tried a fresh mushroom soup that I had flagged in a miniature book of soup recipes earlier this year. It has just the right amount of mushroom flavor, a little hint of saltiness, which is what I crave in my mushroom soup. It's a broth based soup so it's much lighter than some cream based mushroom soup recipes.

Fresh Mushroom Soup
serves 4

2 T. butter
1.5 lbs fresh mushrooms, sliced
1 onion, finely chopped
1 shallot, finely chopped
1/4 c. flour
3 T. white cooking wine
6 c. chicken or vegetable broth
2/3 c. milk
2 T. fresh parsley (or 2t. dried)
lemon juice
salt & pepper

1. Melt half of the butter in a stock pot. Add mushrooms and cook until they are golden brown, stirring frequently. About 8 minutes.

2. Remove mushrooms and melt remaining butter in the stock pot. Add onions and shallots and cook until just soft. Add flour and cook, stirring frequently, for 2 minutes. Add wine and broth and stir well.

3. Set aside a quarter of the mushrooms and add the remainder to the pot. Reduce heat, cover, and cook for 20 minutes, stirring occasionally.

4. Cool the soup slightly and transfer in batches to a blender to puree. It may help to strain off the onions and mushrooms with just enough broth to blend separately.

5. Return all soup to the stock pot, add reserved mushrooms, parsley and milk and cook until warm through. Taste and season with salt, pepper, and a few drops of lemon juice, if desired.

Serve warm with a dollop or sour cream, if desired.

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