Cream of Mushroom Soup

Absolutely positively 100% stuck in a rut.

Does that ever happen to you? The minute the weather turned I wanted to make all my favorite recipes from this little blog. Problem is that then leaves me with nothing to share with you. Nothing new. Same old same old.

Cream of mushroom soup

There were a few attempts at creativity but it was more a clean out the fridge and attempt to call them enchiladas type of creativity. Nothing that would impress you much I am sure.

However we did eek out this soup last week. I was looking for something lighter and not so cream laden. When I actually pureed it up with the immersion blender and tasted it I realized it needed no cream at all. So can I still call it cream of mushroom soup?

Cream of mushroom soup

Eh. Whatever. It’s delicious.

You do have take the time to brown the mushrooms and chanterelles. Color is flavor so don’t rush that step. Otherwise this is a basic throw together on a Sunday afternoon soup. Delicious.

I promise there will be more excitement to come. Lots of things in the works. For now… soup. And lame excuse for enchiladas.

Cream of mushroom soup

One year ago today: Homemade buttermilk ranch

Cream of Mushroom Soup (serves 4-6)
Adapted from Food.com

2 teaspoons olive oil
1 tablespoon chopped onion
1/2 teaspoon chopped garlic
1 lb chanterelle mushroom, sliced 3-4 big ones reserved
1 tablespoon flour
2 tablespoons white wine
4-5 cups water
1 tablespoon butter
Sour cream for serving

In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles. Cook until the onions are transparent. Dust with the flour. Add the white wine and water. Stir to combine. Simmer for 30 minutes. Meanwhile tear the leftover mushroom. Melt the butter in a small nonstick pan over medium heat. Add the mushrooms and slowly sautee till a deep rich brown. Check the soup for season and salt and pepper to taste. Serve in prewarmed bowls, and garnish with mushrooms and sour cream.

Cream of mushroom soup

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