I’m back! After the whirlwind that was the holidays, I sort of put food on the back burner (pun intended). We’ve had a lot of fun things going on after we rang in the New Year and most recently spent a skiing weekend in Maryland with friends. Unfortunately, Robert got sick with the flu and we had to cut the trip short (insert PSA for flu shots here). The poor guy is currently parked on the couch and on the mend. To help make things a little better for him, I decided to make a cream of mushroom soup. A lot of the recipes I found called for a variety of mushrooms, but I felt like keeping things basic and went with only the crimini. The extra addition of sage and thyme give the soup a delicious depth and it’s a perfect meal for a cold, snowy day.
I’ve experimented with making my own versions of cream soups and what I have learned is that, if you are using an immersion blender to puree the soup, always do so before adding in the cream/milk part. Otherwise you’ll end up with a frothy liquid that resembles a bad latte; unless you like mushroom lattes, in which case- blend away.
Happy Monday, everyone!
I also included a few snapshots from our skiing weekend before the plague hit.
Cream of Mushroom Soup
Yield: 4-6 servings
- 1lb crimini mushrooms, chopped
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 quart (4 cups) chicken broth
- 1/4 cup heavy cream
- 3/4 cup lowfat milk
- Olive oil
1. Heat about 3 tablespoons olive oil in a large pot over medium-high heat. Add in the mushrooms and onions and sauté until softened and the onions are translucent. Add in the garlic and sauté for about a minute longer.
2. Add in the seasonings and stir. Carefully pour in the chicken broth, scraping the bottom of the pot to ensure nothing sticks. Using an immersion blender, puree the soup until smooth. Add in the cream and milk and heat until hot. Serve immediately.
Source: Adapted from Use Real Butter