Cream Of Mushroom Soup

Hot soup

When Fall and Winter are here my thoughts turn to mushrooms, well not all the time but a lot. I told you that I joined this new CSA, Farmigo and I just picked up my second order. They had some beautiful mushrooms. I got Shitake and Oyster. I have been wanting a piping hot bowl of Cream of Mushroom soup.  I made enough for 2 servings but you can double or triple to make more. The earthy mushroom and sage and rosemary go so well together, the flavor of the herbs is very subtle, just a hint. This soup would be great added to casseroles, pasta or just eaten as is. I used as a guide the recipe for Cream of Mushroom soup from Balthazar on Food52. This soup is dedicated to all of those who are experiencing extreme cold, snow and ice stay warm and safe. A hot bowl of soup is just what you need. Enjoy with some good bread and butter, a salad and you have a wonderful meal.

Cream of Mushroom Soup

2 generous servings

1 1/2 lbs mushrooms (I used shiitake and oyster) cleaned, woody stems removed

1 small onion white or brown

2 cloves garlic

1 small stem rosemary

1 small stem sage

splash of olive oil

splash of white wine

3 cups broth (vegetable or chicken or mushroom broth)

1/4 cup half and half

1/4 cup heavy cream

1 tbs butter

salt and pepper to taste

mushrooms and herbs simmering in broth

In large heavy pot add olive oil and the stem of rosemary and sage, let it heat on Med/high until you hear the herbs sizzle. Now add the sliced onion and garlic. Sauce stirring until the onion and garlic soften but don’t let them brown. Add the mushrooms and let cook for approximately 10 minutes or until the mushrooms give off their liquid and it cooks down. Add a splash of white wine and continue cooking for another 5 minutes so that it is reduced to very little liquid. Pour in the broth and cook for 30-45 minutes, bring to a boil then turn heat down so that it is a strong simmer about Medium heat. Once everything is cooked. remove the rosemary and sage and spoon out the mushrooms, onion and garlic and place in blender or food processor, add 1/4 cup half and half and the butter and process or blend until smooth. Add back to pot and pour in the cream. Get it good and hot and serve immediately. Note: I did not puree all the mushrooms I wanted some pieces in the soup. I also have a confession to make. I wash my mushrooms, I know thats a HUGE no no, you brush the dirt off, well brushing them doesn’t satisfy me, I wash in cold water quickly, pat dry then air dry. I know this is frowned upon but I am not liking the odds of having dirt in my food by simply brushing the mushrooms I want them clean. I hope i didn’t offend anyone just needed to get that off my chest.