Ah, mushroom soup. It’s like a hug in a bowl, isn’t it? This recipe, with its creamy texture and earthy aroma, brings back memories of cozy evenings and chilly days. Imagine the soothing warmth, like wrapping up in your favorite blanket, as you sip on this delightful concoction.
Steps
- Heat olive oil in a large pot over medium-high heat, then add butter. Once melted, incorporate the mushrooms, stirring to coat them with the oil and butter mixture.
- Cook the mushrooms until they are lightly browned and have released most of their moisture, which takes around 10 minutes. Remove a cup of the cooked mushrooms and set them aside for later use.
- Reduce the heat to medium and add minced shallots and garlic to the pot. Stir and cook them for about a minute until they become fragrant.
- Add salt, dried tarragon, and stock to the pot. Increase the heat to medium-high, bring the mixture to a simmer, and let it cook uncovered for 10 minutes before removing it from the heat.
- Use an immersion blender to purée the soup until smooth, or blend it in batches using a standing blender. Return the puréed soup to the pot, thinning with water or additional stock if necessary.
- Whisk in the heavy cream and add freshly ground black pepper. Adjust the seasoning by adding more salt or pepper to taste, and stir in the reserved mushrooms.
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 2 pounds (900g) cremini or button mushrooms, cleaned and roughly chopped or sliced 1/8-inch thick
- Small handful of shiitake mushrooms, chopped
- 3/4 cup minced shallots (6 ounces, 170g)
- 3 cloves garlic, minced (3 teaspoons)
- 1 teaspoon kosher salt
- 3/4 teaspoon dried tarragon
- 4 cups (1 liter) chicken stock (or vegetable stock for a vegetarian option)
- 1/2 cup (120 ml) heavy cream
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
Nutritional Values
Calories: 2040 | Fat: 156g | Saturated Fat: 66g | Cholesterol: 288mg | Sodium: 3192mg | Carbohydrates: 120g | Dietary Fiber: 12g | Sugars: 54g | Protein: 60g | Vitamin C: 18mg | Calcium: 384mg | Iron: 12mg | Potassium: 6216mg
FAQ
- Can I use different types of mushrooms in this recipe?
- Yes, you can use a variety of mushrooms, such as wild mushrooms or shiitake mushrooms, to enhance the flavor. Cremini or button mushrooms are recommended, but feel free to add your favorites.
- What can I substitute for cream to make this soup dairy-free?
- You can replace the cream with coconut milk for a dairy-free version. Alternatively, you can cook some rice with the soup and blend it for a creamy texture without dairy.
- How can I make this soup vegetarian?
- To make a vegetarian version of this soup, simply use vegetable stock instead of chicken stock.
- Is it possible to freeze cream of mushroom soup?
- Yes, you can freeze the soup. It’s best to freeze it without the cream, and then add the cream after defrosting and reheating.
- How long can I store this soup in the refrigerator?
- The soup can be stored in the refrigerator for up to five days. Reheat it gently on the stovetop or in the microwave when ready to serve.
Tips
- For a more intense mushroom flavor, consider adding a small amount of dried tarragon, or if unavailable, try substituting with thyme, oregano, or rosemary.
- If you plan to freeze the soup, avoid adding the cream until it’s defrosted and reheated. This prevents the cream from separating during freezing.
- Enhance the flavor profile by including a handful of shiitake mushrooms along with cremini or button mushrooms; shiitake mushrooms provide a deeper, richer taste.
- For a lighter or vegetarian option, replace the chicken stock with vegetable stock. Alternatively, for a richer flavor, use beef stock instead of chicken stock.
Equipment
- Immersion Blender – This is used for puréeing the soup directly in the pot. If you don’t have one, you might consider purchasing one.
- Large 5 to 6 Quart Thick-Bottomed Pot – If you don’t already have a large, heavy-duty pot, this is essential for cooking soups and stews evenly.
- Standing Blender (optional) – If you don’t have an immersion blender, a standing blender can be used to purée the soup in batches.
