Thursday, February 10, 2011

Creamy Mushroom Soup


As I've mentioned many times in the past- I love soup.  It's warm, healthy, delectable comfort food.  Anything made strictly with fresh ingredients is something you just can't argue with.

Soups are conveniently versatile when you have a good chicken stock as your base.  One version I decided I had to try when it popped up on my twitter feed was Creamy Mushroom Soup featured on Food52.  While my husband isn't crazy about mushrooms, I decided it was worth making and enjoying all by myself.  I took one for the team for the sake of the blog and it was well worth it!

I knew not to even offer a bowl to him when it finished cooking because this recipe is intentionally made to take on the flavor of mushrooms.  It would have been too much for him or any other non-lover to handle.  That's ok- more for me!

This recipe was easy and delicious.  If you like mushrooms and enjoy soups, this recipe is one to try.  The combination of sauteed shallots, fresh rosemary, and thyme add an amazing flavor to the mushrooms providing a well rounded and elegant dish.  It's perfect for entertaining or for Valentine's Day when you're trying to create a special meal.  Hope you enjoy it!

Recipe Tips
  • If you're looking to make a dressed up soup, carefully chop your mushrooms into perfect little cubes.  If you're making it just to make a delicious soup- you don't have to go through the trouble.  Try thinly slicing your mushrooms instead.  I haven't made it that way yet, but I would imagine it is less work and provides the same delicious flavor, which is most important.
  • I added more chicken stock to my recipe than the original called for.  I add more cream to balance it out, but I think it could have used more.  Adjust to your preferred consistency.


Begin with very finely dicing your shallots:


Then remove the stems from your mushrooms:


And roughly chop your shitake mushrooms:
 

In a medium sized pot, add your chicken stock:


And roughly chopped mushrooms.  Heat your broth on high until it reaches a boil, then lower your temperature to maintain a steady simmer for about one hour:



 Meanwhile, carefully chop your mushroom caps into 1/2" diced cubes.


The mushroom caps have the prettiest presentation when precisely chopped into miniature cubes:


Once your mushrooms are diced, heat your olive oil in a large saute pan and cook your shallots until golden over medium/high heat:


Add your fresh herbs, salt, and pepper:


Lower your temperature to low and add your mushrooms:


Your mushrooms will release a lot of liquid as the cook:


Then increase your  heat to medium/low and continue to cook until the liquid is absorbed back into the mushrooms:


Then remove the stems of your fresh herbs:


Strain the roughly chopped mushrooms from your broth:


Then add the wonderfully fragrant sauteed mushroom mixture to your pot:


Raise the temperature to high to bring to a boil.  Once boiling, lower the heat to bring to a simmer and cook for 15 minutes:



Then add your cream:


Chop your chives:


Add the chives to your broth and mix until the cream and chives are incorporated into the soup.  Add salt to taste as necessary:




A wonderfully flavorful soup perfect for any occasion!








Creamy Mushroom Soup
Adapted from Food52
Serves: 8
Prep Time:1 hour
Cook Time: 1 hour and 15 minutes
(Printable Recipe)

Ingredients
1 lb mixed mushrooms
1 lb cremini mushrooms
1/2 cup finely minced shallots
6 sprigs thyme
1 sprig rosemary
3 tablespoons olive oil
salt and pepper to taste
1/2 cup cream
1/2 cup chopped chives

Directions
Begin with very finely dicing your shallots.  Then remove the stems from your mushrooms.  Roughly chop your stems and enough mushrooms to fill 1 1/2 cups.  In a medium sized pot, add your chicken stock and roughly chopped mushrooms.  Heat your broth on high until it reaches a boil, then lower your temperature to maintain a steady simmer for about one hour.

Meanwhile, carefully chop your remaining mushroom caps into 1/2" diced cubes.  The mushroom caps have the prettiest presentation when chopped into perfect miniature cubes.

Once your mushrooms are diced, heat your olive oil in a large saute pan and cook your shallots until golden over medium/high heat.  Add your fresh herbs, salt, and pepper.  Lower your temperature to low and add your mushrooms.  Your mushrooms will release a lot of liquid as they cook.  Once the liquid begins to simmer. increase your  heat to medium/low and continue to cook until the liquid is absorbed back into the mushrooms.  Once the liquid is absorbed, remove the stems from your fresh herbs.

Strain the roughly chopped mushrooms from your broth.  Then add the wonderfully fragrant sauteed mushroom mixture to your pot.  Raise the temperature to high to bring to a boil.  Once boiling, lower the heat to bring to a simmer and cook for 15 minutes.  Then add your cream and chopped chives.  Mix until the cream and chives are incorporated into the soup.  Add salt to taste if necessary and serve immediately.
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21 comments:

  1. This is definitely not a typical creamy mushroom soup! It looks so refreshing, yet rich at the same time. Beautifully done.

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  2. That looks so delicious! And the picture are so beautiful!

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  3. That soup looks really tasty! Lots of great flavors going on there!

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  4. I bet even he couldn't resist this!! Looks so good!

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  5. Fabulous soup! I saw this when you posted it on Facebook and it looks so good!

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  6. This is nothing at all like my usual mushroom soup... mine tends to be very thick and creamy. I'm thinking I should try this version next time, just for a change.
    Love the how the garnish of chopped green onions adds colour, too!

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  7. This soup sounds divine Chelsea. Creamy mushroom is one of my favorite soups. Very lovely!
    Cheers~

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  8. creamy and delicious flavourful soup

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  9. This looks delicious! Love the photos too!

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  10. I love mushroom soup but I admit I've never made it at home before and have always had the Whole Foods version. I bet this is much, much better-it sure looks it! My husband adores mushrooms and this is definitely a recipe that would make him (and me) happy. :-)

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  11. Wow your pictures make me want to run to the store for a bag of mushrooms right now -- this looks like the perfect soup to chase away my late winter blues! Theresa

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  12. I love mushrooms and we eat them every week in one form or another and this soup looks like a must try.
    :-) Mandy

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  13. I'm definitely saving this recipe! I love both mushrooms and soup, so this is a win for me. :)

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  14. Beautiful step-by-step photos. I should learn not to keep blitzing my soups since the chopped up mushrooms make it!

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  15. Yum, yum and triple yum! Perfect to balance all the chocolate :)

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  16. L-O-V-E! Everyone knows I'm a 'shroom freak and this soup is right up my alley! Yummy! And it's so simple to make, too. Yay! Thank you for sharing this with us!

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  17. I'm the same - absolutely love soup! This looks wonderful and your photos are stunning - they capture everything beautifully!

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  18. Looks so delicious and elegant, but totally cozy. And all those fresh herbs...yum!

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  19. I am a "sopera". I love soup, any soup...mushrooms are definitely on the top of my list.

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