Monday, December 9, 2013

Get warm with Mushroom Soup

The Headlines:

It's cold.

Everywhere. 

Try mushroom soup to warm you up.

Or... save it for Christmas dinner!  


I am freezing.  I realize I live in Arizona but it gets cold here too, I swear!  We are freezing lately.  Like hard core chill.  And that's when I want to bring on comfy, cuddly goodness - in the form of food!  Like soup.  It just warms my insides and, in turn, makes my outside happy!  I have made a few soups in my time... and surprisingly... they usually turn out super great.  Since I'm not a real chef, I wonder... are they that easy to create?  Well, this one is.... and tasty too.

Wild Mushroom Soup
Everyone liked it.  Except my 2 year old.  He's not a fan of mushrooms.  I have no idea why.  It should be a kid friendly food, no?  Anyways, this soup is healthy and yummy plus... what a great side or starter to a decadent, Christmas dinner?  It's not a super rich, thick and creamy texture like some mushroom soups are... instead, surprisingly light and full of flavor.  It rocks.

Here's what you'll need:

  • 3 tblspns of butter
  • 2 large shallots, diced
  • 1 1/2 lbs of mixed wild mushrooms like cremini, shiitake and oyster.  Sliced up.
  • 1 tblspn fresh thyme
  • 3 tblspns flour
  • 7 cups lo sodium chicken broth
  • 3/4 cup heavy cream (plus some milk if you want to add or combine)
  • 1/4 cup dry sherry
  • salt and pepper
  • fresh parsley, chopped
First, melt the butter in a large pot.  Add shallots and saute for 3 minutes.  Add mushrooms and thyme and cook for 8 minutes.  Add flour and cook another 2 minutes, while stirring.  Add stock and bring to a boil.  Turn down to a simmer, cover and simmer for 15 minutes.  Then stir in heavy cream and sherry, salt and pepper and simmer about 4 minutes more.



Top with parsley and serve.  Prepare yourself for warm happiness on your tongue and in your tummy!


We added some cheese (like a smoked gouda or a warmed brie would work well) and crackers too! Perfect-o! Enjoy!