Mushroom Soup
- February 04, 2020
- by
- Teresa
Long winter afternoon. Colours muted. Browns, soft greens; a dying sunset. Cold.
An evening or several like this gave rise to steam coming from my favorite red soup kettle. To me, soup must be nearly the ultimate comfort food. So warm, so flavorful, and yet so down-to-earth.
And mushrooms.
Please make this soup. Slowly, while listening to music properly mournful. Then slice your baguettes (homemade gets a high five, but from the local bakery is perfect too) and brie, and try not to consume everything too quickly.
- butter
- olive oil
- onion
- garlic
- plain mushrooms
- thyme
- rosemary
- red wine
- flour
- broth
- cream
- milk
- salt & pepper
- fancy mushrooms
Slice your veggies – the onion and white mushrooms. Mince the garlic as well.
When you’re almost done chopping, start heating the butter and oil, in a heavy-bottomed pot. Cook the onion until it is soft and just starting to brown. Add the garlic and thyme and rosemary and cook for a minute or so.
Put the mushrooms in, and stir gently as they soften just a little.
Pour in the wine, and pay attention as the mushrooms get more tender. Try not to stir too often, making everything a mush, but don’t let it stick either. Sprinkle the flour over, and stir it in until there are no clumps left.
This soup calls for a broth that is full-flavored and not too salty. A homemade one is best, whatever kind you prefer – chicken, veggie, etc. Pour it in, along with the cream and milk, and bring to a boil.
While the soup is warming up, heat a large skillet and brown some salted butter. Sauté the fancier mushrooms, sliced thin, along with more herbs. Don’t cook them too hard, as you want them to have a harder texture than the white mushrooms, almost crispy.
Season the soup with salt & pepper, tasting until it’s just right. Ladle into bowls and spoon a few of the brown mushrooms on each one.
Baguettes and Brie. Slice the bread and cut the cheese into wedges. Be comforted.
Mushroom Soup
Ingredients //
- 4 Tbs Salted Butter
- 1 Tbs Olive Oil
- 1 Small Onion diced
- 2 tsp Minced Garlic
- 1 lb White Mushrooms sliced
- Thyme Leaves
- Rosemary Leaves
- Splash Red Wine
- 6 Tbs All-Purpose Flour
- 4 cups Broth
- ½ cup Heavy Cream
- ½ cup Whole Milk
- Salt & Pepper to taste
- 2 Tbs Salted Butter
- ¼ lb Fancy Mushrooms
Instructions //
- Slice mushrooms
- Heat 4 Tbs butter and the oil over medium-high heat
- Sauté onion 2-3 minuted, until caramelized
- Add garlic and cook until fragrant
- Add sliced white mushrooms, thyme, and rosemary and cook, stirring occasionally, for about 3 minutes
- Add wine, cook for 3 minutes
- Sprinkle flour over all, stir, and cook for 2 minutes
- Add broth, cream, and milk and bring to a boil
- In a small skillet, sauté the fancy mushrooms lightly with 2 Tbs butter and more herbs
- Season the soup with salt and pepper, and ladle into your favorite soup bowls
- Garnish with brown mushrooms and herbs
- EAT! Baguettes and good quality brie cheese are the perfect accompaniments to this comforting soup.
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