Cream of Mushroom Soup
Cheddar, Gruyère and Black Pepper Gougères
Chopped Salad with Roasted Butternut Squash, Blue Cheese and Walnuts
Hello and Happy Fall! Sorry I missed the last of the summer. I had the recipes to share, but I just didn't
have make the time. There is a silver lining, though. It means I will have more recipes to share next year😊.
If you are a long time reader, you'll know that tomorrow marks a special day for me. I won't say what, I'll just say that it involves a passing of another year and cake🎂. So that means this Sunday is the menu of my choosing. Well, most Sunday dinner menus are of my choosing anyways😉.
Normally, I like to start my Sunday dinners with an appetizer or amuse bouche, but tonight I thought I would change things up a bit and serve a first course. With the current chilly temperatures, a warm and flavorful bowl of soup is the perfect way to start the meal.
There are several lovely things about this recipe. First of all, it is not from a can! Second, it is very easy and comes together rather quickly. Third, by using light cream or even evaporated milk, it is easy on the waist line. And last, but most important, it is absolutely delicious! The recipe is rather straight forward. My only embellishment is to add a splash of Sherry vinegar at the end to brighten the overall flavor profile. I find that adding dry Sherry or Maidera over powers the mushroom flavor and this soup is all about the mushrooms!
Tonight, I am serving as a first course with a little nibble on the side and if I am serving it as a meal on it's own, I like have a warm baguette and a nice wedge of Brie cheese near by. However, any way your serve it, it will be well received. Happy Sunday!
Cream of Mushroom Soup
serves 2 as a main course, 4 as a first course
2 Tablespoons (1-ounce) unsalted butter
8-ounces white button mushrooms, cleaned, trimmed and sliced 1/4-inch thick
1 small shallot, finely diced
1 medium garlic clove, minced
1 teaspoon chopped fresh thyme, plus more for garnish
3 Tablespoons unbleached all-purpose flour
2 cups chicken stock, homemade or store-bought
1 cup evaporated milk (2% or full-fat) or light cream
1 teaspoon Sherry vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Chopped fresh flat-leaf parsley for garnish
In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and sauté until they have released their juices and are lightly browned, about 4 minutes. Add the shallots, garlic and thyme and sauté until fragrant, about 1 minute. Reduce the heat to low and add the flour. Cook, stirring constantly and scraping the bottom of the pan, for 5 minutes. Stir in the chicken stock. Bring the mixture to a boil and whisk constantly until incorporated. Reduce the heat to medium and simmer until slightly thickened, about 15-20 minutes.
Stir in evaporated milk or cream to soup and stir until heated through. DO NOT bring to a boil. Stir in the vinegar and season with salt and black pepper. Using an immersion blender, bltiz the soup until desired consistency (this step is optional). Garnish with chopped fresh thyme and/or fresh parsley. Enjoy!
Source: Adapted from Joy of Cooking, 1997 and food.com
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