During the fall, I love to try out new soups. I have this fabulous cookbook from Williams-Sonoma Kitchen Library called "Soups." That's it. Plain and simple. Soups. I've tried a number of soups in the book. The onion soup is divine. The pumpkin soup with Gruyere, delish! [I shared that recipe two years ago.]
I had a craving for mushrooms. Whenever I go out to a nice restaurant, they seem to have mushroom soup on the menu and I wish I could order it, but soups at restaurants always seem to be packed with flour (gluten). A big no-no for me. So if you're cooking at home, and you'd like something simple but decadent, go for this! It's such a pretty first course. It would also serve as a main course if you serve it with a salad.
Mushroom Soup Recipe
Ala William Sonoma
Kitchen Library “Soups”
Ingredients:
2 pounds
fresh mushrooms
¼ cup
vegetable oil
¼ cup
unsalted butter
4 large
shallots, finely chopped
2
tablespoons all purpose flour (**I substituted cornstarch to make this gluten-free)
5 cups heavy
cream
pinch of fresh
nutmeg (I used dried spice from a jar)
salt and
white pepper (I used a teaspoon each)
2
tablespoons fresh lemon juice
1 tablespoon
finely chopped fresh chives
1 tablespoon
finely chopped fresh parsley (I skipped the parsley)
Directions:
Set aside 4
attractive mushrooms. Finely chop the remaining mushrooms. [I used my food
processor.]
In a large
saucepan, warm the oil and butter over medium heat. Add the chopped mushrooms
and shallots, raise the heat, and sauté, stirring frequently until the vegetables
cool down to a thick, dark brown paste (about 25-30 minutes). Partway through
the cooking time, when the mushrooms’ liquid has evaporated, sprinkle in the
flour (or cornstarch, if substituting), and then stir it in.
Add the
cream and deglaze the pan by stirring and scraping to dislodge any browned
bits. Simmer, stirring occasionally, until thick, 15-20 minutes more.
In small
batches, purée the soup in a food processor or a blender (I used the blender).
Return the purée to the pan and heat gently, stirring in the nutmeg, salt, and
white pepper. [Add more, if desired, to taste.]
Meanwhile,
cut the reserved mushrooms into slices about ¼ inch thick. In a small bowl,
toss them with the lemon juice. [This keeps them from turning or oxidizing.]
Ladle the
soup into bowls and garnish with the mushroom slices, chives, and parsley.
Luscious, elegant mushroom soup! What a wonderful idea on a grey and chilly day. (Since I'm in south Florida, I don't dare say "cold".)
ReplyDeleteLibby, I understand. I'm in California, and it's never "cold" here. Except there are times. The blood thins. I remember being really cold when living in CT!!
DeleteHugs
Daryl/Avery
I adore soup, but I don't think I've ever had mushroom soup! Time to remedy that!
ReplyDeletePeg, definitely. It's so yummy!!! My hubby's second favorite next to French onion soup.
DeleteNever had mushroom soup but I might just have to try this one. Looks great. Thank you for sharing.
ReplyDeleteYou're welcome. Let me know what you think.
DeleteI have made Modern Mrs. Cleaver's Mushroom Soup several times and I love it! I will have to try this recipe. Mushroom soups are so good! The book looks yummy, too!
ReplyDeleteI never thought mushroom soup would look good enough to eat! Thank you for sharing the recipe. :)
ReplyDelete