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I made this mushroom soup recipe from The Pioneer Woman twice for one of my roommates.  Neither of us can get over how tasty it is!  Note:  I did NOT puree it & it was still the bomb!  Just thought I’d share.

CREAMY MUSHROOM SOUP

(Recipe from The Pioneer Woman)

 

Prep Time:  5 minutes

Cook Time:  40 minutes

Difficulty:  Easy

Servings:  8 servings

 

4 tablespoons butter

1-1/2 pound mushrooms, sliced

Salt & pepper, to taste

1 whole medium onion, diced

2 stalks celery, sliced thin

4 cloves garlic, minced

2 sprigs fresh thyme leaves

3 tablespoons flour

¾ cups dry white wine or sherry

4 cups vegetable or chicken stock

½ cup heavy cream

2 teaspoons balsamic vinegar

Chopped fresh parsley, for serving

 

Heat 2 tablespoons butter in a pot over medium-high heat.  When melted, add 1/3 of the mushrooms.  Cook them until dark golden brown, stirring occasionally, about 5 minutes.  Season with salt & pepper, then remove them from the pot & set them aside.

 

In the same pot, melt the remaining 2 tablespoons butter.  Reduce the heat to medium & add the rest of the mushrooms, along with the onion, celery & thyme.  Cook, stirring frequently, until vegetables are soft, about 5-6 minutes.

 

Sprinkle the vegetables with the flour & stir to combine.  Season with salt & pepper & stir constantly for 3 minutes, allowing the flour to cook.  Slowly add the wine or sherry, stirring while you add.  Allow it to heat & bubble up for a couple of minutes, then slowly pour in the stock.  Keep stirring to reduce the likelihood of lumps.

 

Bring to a simmer & cook for 20 minutes, stirring occasionally.  Remove it from the heat & let it cool for 20 minutes.  Transfer to a blender (make sure it is just warm or cool at this stage – blending hot soup is dangerous!) & puree until mushrooms are mostly broken up into small barley-sized bits.  (NOTE:  You may use an immersion blender in the pot if you have one, & you don’t have to let the soup cool first.)  Transfer the soup back to the pot, add the cream, & heat it to a simmer.  Add balsamic, then taste & adjust seasoning.

 

Serve warm with reserved mushrooms on top & crusty chunks of warm bread.