Creamy, hearty, flavorful: those are words that could describe this cream of mushroom soup. Simple in terms of ingredients and easy to make; this soup is perfect to serve next to a hot sandwich or a salad for lunch or a light dinner. Traditionally cream of mushroom soup doesn't contain much else other than mushrooms, onion, broth and cream and we have tried to stay authentic to that concept here. However, if you want to add some diced potatoes, or maybe some cooked barley then that would also be a nice addition.
We used traditional button mushrooms for this recipe, namely because they are the most affordable ones. However, for added flavor and texture you really can't beat adding a variety of mushrooms, so if you're fortunate enough to pick mushrooms yourself, or if you find a nice assortment at your local farmer's market or grocery store, then by all means don't limit yourself to one kind.
Cream of Mushroom Soup Serves 4 Ingredients: - 3 tbsp butter
- 1 onion, diced
- 2 celery stalks diced
- 16 oz of button mushrooms (or a combination of various kinds)
- 1 bayleaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 garlic cloves, minced
- 2 tbsp flour
- 1/2 cup white wine or dry vermouth
- 3 cups of broth
- 1 cup of heavy or whipping cream
- splash of balsamic vinegar
- salt and pepper
Method:
Saute the onion and the celery for about 5 minutes in the butter. Then add the mushrooms, the bay leaf, thyme and oregano. Cook until the mushrooms brown and the onions and celery soften, about 15 minutes. At this point, add the garlic and the flour. Stir well and let cook for a minute or two, then add the wine and de-glace the pan.
Add the broth, let come to a simmer and cook for about 10 minutes. Now add the cream.
At this point we blended about 3/4 of the soup. This is of course optional. For a completely smooth soup, blend it all. For a more chunky soup, blend only a cup or two.
Bring back to the pot, add a splash of balsamic vinegar and taste with salt and pepper.
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