CREAMY MUSHROOM SOUP
January 20, 2018
This week I prepped Ree/The Pioneer Woman’s Creamy Mushroom Soup. May I just say it was beyond delicious, delivering just the pleasure you hope for in a bowl of soup.
My version used the ingredients I had on hand, fewer mushrooms than I wished, dried thyme instead of fresh, and evaporated milk rather than cream. Still I am loving it!
Oh, and with no apologies, I used Wondra flour. Especially with smaller versions of a dish, sprinkle it on and your good!
I encourage you to go to her webpage and see her glorious photos.
Here I offer her recipe, but if you need to substitute, feel free. This is a recipe that can handle it.
Creamy Mushroom Soup
Ingredients – these amounts serving 8:
4 Tablespoons butter
1 and ½ pounds mushrooms, sliced
salt and pepper
1 medium onion, diced
2 stalks celery, sliced thinly
4 cloves garlic
2 sprigs fresh thyme leaves
3 Tablespoons flour
¾ cup dry white wine or sherry
4 cups vegetable or chicken stock
½ cup heavy cream
2 teaspoons Balsamic vinegar
chopped fresh parsley for garnish
In the pot, melt 2 Tablespoons butter over medium-high heat and cook 1/3 of the mushrooms until dark golden brown, stirring occasionally. Season and remove from pot and set aside.
Add butter to the pot, reduce heat and cook the rest of the mushrooms and the onion, celery, and thyme, stirring frequently until the veggies are soft, about five minutes.
Sprinkle with flour, stir, season and cook for about three minutes. Add wine slowly, allow to heat and bubble up for a couple of minutes. Pour in stock, keep stirring to reduce any possible lumps.
Simmer and cook for 20 minutes. Remove from the heat and cool a bit if you are going to puree in a blender, or you may use an immersion blender. ( I skipped this step. For my personal lunch it wasn’t necessary. It does make the soup more creamy but I like the bite of the veggies),
Simmer soup in the pot, add cream and when soup is simmering add balsamic vinegar to wake up the flavors. Adjust seasonings as necessary.
Garnish soup with parsley and reserved mushrooms. Serve with crusty chunks of warm bread.
At her website, Pioneer Woman described tearing up pieces of a country loaf or baguette, drizzling with oil and browning in the oven at 400 degrees for about six minutes. Delicious indeed especially if you like bread with soup as I do.
I used a baguette I had in the freezer with ok results.
If you like mushroom soup don’t miss this recipe. As usual Pioneer Woman is right on!
Marinate ¾ pound shrimp for 10-30 minutes in:
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
2 cloves minced garlic
Remove shrimp, and sauté over medium high heat in a combo of olive oil and butter. Cook for 2-3 minutes, until pink. Remove from pan.
To the hot pan add another Tablespoon on butter, chopped shallot, 2 cloves garlic and halved yellow tomatoes, about a half cup and one cup blanched green beans cut in one-inch pieces or zucchini slices halved. Cook until the shallots and tomatoes are soft and beans are cooked as you like, about 3 minutes. Add 1 Tablespoon lemon juice and about 2 Tablespoons fresh parsley. Season with salt and pepper and a shake of cayenne. Gurgle in about ¼- ½ cup dry white wine of your choice.
Return shrimp to pan, stirring to mix with the sauce and heat through another one-two minutes. If the spirit moves you drizzle with additional olive oil.
Serve with lemon slices, roasted green beans or zucchini and a sprinkling of feta cheese if you wish.
Rice makes a nice accompaniment.