I’ve been feeling pretty raw lately – as you might know if you’re a regular reader – thank you for those of you who follow along. 🙂 So I decided to post something innocuous, like Cream of Mushroom Soup.
Not that everyone finds mushrooms innocuous. My children are going to be so excited when they find out what’s for dinner.
To get started, take an onion and 2 cloves of garlic.
Chop them up and melt them in 3 Tablespoons of butter.
Wash 500 grams of mushrooms (a pound, or so).
Chop them up and add them to the browned onions.
When the mushrooms are turning brown, add 2 cups of bouillon – chicken or vegetable.
(I heated it to make the bouillon melt).
Then a cup of white wine – ours is alcohol free –
Add a ½ teaspoon of white pepper (or ¼ t if you don’t like it spicy).
As soon as it comes to a boil, turn the heat down and let it simmer for 20 minutes covered. When the soup was done cooking, I decided to purée it in a standing blender instead of a hand-held immersion blender (even though it’s messier) because mushrooms are firmer than other vegetables and I wanted it to be as creamy as possible.
If you like the idea of having the soup taste a little sour, add the juice of half a lemon, like I did. But be wary because the white wine is already a little sour. If you’re not sure, leave it out. Editor’s Note: when I tried the soup later that day I changed my mind. Put the lemon in, for sure.
And then you can add 3 Tablespoons of sour cream or crème fraiche.
I know, I know – not at all good for you. But it’s comforting.
And that is just what I need on this grey, vulnerable, sore throatish day.
- 1 onion
- 2 cloves of garlic
- 3T butter
- 500 grams of mushrooms
- 2 cups of bouillon
- 1 cup white wine
- 1 cup cream
- ¼ to ½ t white pepper
- 1 t salt
- juice of ½ lemon (optional)
- 3T sour cream (optional)
- Chop the onions and garlic and brown them in the butter.
- Wash and slice the mushrooms and add them to the onions.
- Add the bouillon, wine, cream, salt and pepper and bring to boil.
- Turn heat down immediately upon boiling and simmer, covered for 20 minutes.
- Blend the soup - blender preferable to immersion blender.
- Add the lemon and sour cream if you like the soup to be sour.
anna see says
yummy! and p.s. I love you!
Alison says
I want to eat your soup.
And your post was courageous and loving.
tracy@sellabitmum says
Yum. I’ll be over by 7. xo
julie gardner says
Yes, please.
Sissi says
I can’t wait to make this soup
! I make your tomato mustard tart every couple weeks. My family and friends LOVE it!
Susan Luke says
Jennie~I loved your post yesterday. We are all God’s children. That’s all I have to say! (oh, and the soup looks delish)
ladyjennie says
Susan, thanks for you sweet, concise (and wise) 😉 comment.
SassyModernMom says
Oh if only mushrooms didn’t give me such headaches!! Guess I better go read that last post 🙂
Leanne says
Did I ever tell you that mushroom soup is my all time favorite soup in this whole wide world??? No??? Well, it is!!! Yours look so especially good, I can almost TASTE it!!! Yum!
ladyjennie says
No! Oh please do try it and let me know what you think. I will feel validated. 😉