Homemade Cream of Mushroom Soup (The fat ass version)
Not for folks looking to watch their waistline. I'll modify it to cut the fat and calories but for now, the old school way.
You'll need:
12 oz of baby bella mushrooms. Or some other small cap 'shroom. Mine were sliced already thanks to the hubby.
1/2 package of portabello mushrooms. Again, pre-sliced thanks Husband
2 tablespoons of butter. Divided.
1/4 tablespoon of olive oil
1 pint of whipping cream (I used an organic brand from Whole Foods)
14 oz of chicken stock
4 teaspoons of corn starch dissolved in water
Damn near a whole head of garlic, skin removed, large cloves cut in half (or less. I like warding off Sparkly Vampires)
1/2 of a huge white onion. Seriously this thing was onionzilla
Salt to taste (guess which sort I used?)
Pepper white is best but I was out so it was fresh cracked black
Directions:
Saute the mushrooms and 2/3 of garlic in 1 tablespoon of butter. I used salted cause that's whats in my fridge. Just enough for the shrooms to be lightly coated so they don't stick to your pan. If you don't have a big enough pan, cook half (or less) at a time so your pan isn't crowded and all the mushrooms get the butter loving. Use a medium heat and cook until they smell (in my case stink) and are turning golden brown. Once you see mushroom juice in the pan you're good.
Put the cooked shrooms in a bowl and then chop in a food processor or blender until everything is small. Some might even want it smoother. I like some chunk in my soup. My food processor is tiny so I did it in 6 oz increments (one pack at a time). Put your chopped 'shrooms in a big pot.
Then saute the BAO (big ass onion) and garlic in the remaining tablespoon of butter and some olive oil. Wait until they are happy (onion is fragrant and turning clear) and then add to the pot with the stinky fungus.
Stir it all together, get the fire going to medium high, and add your chicken stock. Add your pepper. Then add your cream and turn it down a little. Let it cook until it boils, then turn it down to simmer for 20 mins. Wait and then check on it for flavor. If it needs salt and/or pepper handle it.
In a cup or small bowl dissolve the corn starch and water and stir it into your soup. Let it simmer for 10 more minutes, and check it make sure it's thickened up enough for your liking. If not mix a tiny bit more starch and water to add. Let cook 10 more mins and if it is thick enough eat!
I use my shroom soup for chicken and stuff like that but my family (who don't loathe mushrooms like I do) tried to eat it all the same.
I should add I made a double batch tonight. I froze one, kept the other in the fridge for eating and cooking.
I was following a hybrid of online recipes but I WILL be altering a few bits of the recipe to make it a little easier on the waistline and you can probably get away with no added salt, just what was in the broth and butter.
Since my next batch will be used with my chicken broth which I didn't salt much, I'll have to see.
I've seen varieties that use milk or half and half instead of cream and I'll try both. I suspect you can't get away with lowfat milk that's less than 2 percent because you need SOME milkfat to give it that heavenly creamy flavor.
In lieu of the butter you can just use olive oil.
And you can probably add more varieties of mushrooms. Since mushrooms are the devil (except when in this soup and on my baked chicken or green bean casserole) I doubt I'll be looking for stronger flavors.
This recipe could also be made Lacto-vegetarian by using vegetable stock instead of chicken stock. I can't think of a cream that you can use that's not animal based to make it cream but I'd be curious to see what adaptations suggest. You can of course use the olive oil instead of butter.
You'll need:
12 oz of baby bella mushrooms. Or some other small cap 'shroom. Mine were sliced already thanks to the hubby.
1/2 package of portabello mushrooms. Again, pre-sliced thanks Husband
2 tablespoons of butter. Divided.
1/4 tablespoon of olive oil
1 pint of whipping cream (I used an organic brand from Whole Foods)
14 oz of chicken stock
4 teaspoons of corn starch dissolved in water
Damn near a whole head of garlic, skin removed, large cloves cut in half (or less. I like warding off Sparkly Vampires)
1/2 of a huge white onion. Seriously this thing was onionzilla
Salt to taste (guess which sort I used?)
Pepper white is best but I was out so it was fresh cracked black
Directions:
Saute the mushrooms and 2/3 of garlic in 1 tablespoon of butter. I used salted cause that's whats in my fridge. Just enough for the shrooms to be lightly coated so they don't stick to your pan. If you don't have a big enough pan, cook half (or less) at a time so your pan isn't crowded and all the mushrooms get the butter loving. Use a medium heat and cook until they smell (in my case stink) and are turning golden brown. Once you see mushroom juice in the pan you're good.
Put the cooked shrooms in a bowl and then chop in a food processor or blender until everything is small. Some might even want it smoother. I like some chunk in my soup. My food processor is tiny so I did it in 6 oz increments (one pack at a time). Put your chopped 'shrooms in a big pot.
Then saute the BAO (big ass onion) and garlic in the remaining tablespoon of butter and some olive oil. Wait until they are happy (onion is fragrant and turning clear) and then add to the pot with the stinky fungus.
Stir it all together, get the fire going to medium high, and add your chicken stock. Add your pepper. Then add your cream and turn it down a little. Let it cook until it boils, then turn it down to simmer for 20 mins. Wait and then check on it for flavor. If it needs salt and/or pepper handle it.
In a cup or small bowl dissolve the corn starch and water and stir it into your soup. Let it simmer for 10 more minutes, and check it make sure it's thickened up enough for your liking. If not mix a tiny bit more starch and water to add. Let cook 10 more mins and if it is thick enough eat!
I use my shroom soup for chicken and stuff like that but my family (who don't loathe mushrooms like I do) tried to eat it all the same.
I should add I made a double batch tonight. I froze one, kept the other in the fridge for eating and cooking.
I was following a hybrid of online recipes but I WILL be altering a few bits of the recipe to make it a little easier on the waistline and you can probably get away with no added salt, just what was in the broth and butter.
Since my next batch will be used with my chicken broth which I didn't salt much, I'll have to see.
I've seen varieties that use milk or half and half instead of cream and I'll try both. I suspect you can't get away with lowfat milk that's less than 2 percent because you need SOME milkfat to give it that heavenly creamy flavor.
In lieu of the butter you can just use olive oil.
And you can probably add more varieties of mushrooms. Since mushrooms are the devil (except when in this soup and on my baked chicken or green bean casserole) I doubt I'll be looking for stronger flavors.
This recipe could also be made Lacto-vegetarian by using vegetable stock instead of chicken stock. I can't think of a cream that you can use that's not animal based to make it cream but I'd be curious to see what adaptations suggest. You can of course use the olive oil instead of butter.