Cooking Mushroom Soup

I love mushrooms, but my wife isn’t such a big fan. I’ve been slowly introducing them into some of the dishes we eat and I think she’s turning the corner a bit, but I try not to push the subject too much. I had bought a bunch of mushrooms for some recipe that fell through the cracks and was therefore left with a package of baby portabellas and a mixed pack that included more baby portabellas, shitake and another kind I can’t quite remember. I didn’t want to waste them, so I flipped through the Ultimate Soup Bible and came across a Mushroom Soup recipe n page 182. I had all the ingredients and some time one day, so I made it for myself for lunch and it turned out pretty great.

Basically, you put some butter and oil in your soup pot and cook one chopped onion and four chopped potatoes in oil and butter and let them sweat for 5-10 minutes until browned. Then you toss in 12 ounces of chopped mushrooms along with one or two garlic cloves and either apple cider or white wine (I went with a mixture of white wine vinegar and water that gave it a tangy taste). After that cooked for 15 minutes, I ladled the soup into our larger food processor and wound up with some smooth mushroom soup. The recipe called for the addition of sour cream, which I tried later and was quite good, but at first I added half and half because that’s what I had in the house.

The half and half didn’t quite add the right flavor that the sour cream did, so I would recommend sticking to that part of the recipe. I wound up eating this soup throughout the day because I was so taken with the flavors. It is VERY mushr0omy, so I didn’t bother trying to have my wife try it, but a pretty simple recipe wound up giving me lunch for the next few days. I was happy with the results.



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