With my new schedule (for this quarter only, sadly!), I get a random Tuesday off every few weeks. Let me tell you, as someone who often times leaves the house well before the sun rises with breakfast, lunch, and dinner packed and in tow, being home at the noon hour is as close to luxury a girl can get on any old random Tuesday.
It goes without saying that I took advantage.
I made soup. Cream of Mushroom Soup with rich cremini mushrooms. I will happily eat soup for lunch or dinner, but it I would consider it on the lighter side and more appealing to many people for a mid-day meal.
This particular mid-day meal selection is one I know I couldn’t convince my better half to try. He’s not a huge fan of creamy soups (what a lunatic, I know) or mushrooms. And luckily, this soup made 3 perfect, lunch-sized portions so there wasn’t tons of leftovers (though this recipe could easily be doubled or tripled).
Unlike the canned condensed cream of suchandsuch soup you can find at the grocery store, this soup is silky and rich. The flavors run deep with the addition of onion, butter, garlic, rosemary, thyme, and of course, white wine.
I did bulk up the mushrooms some, because, well, that’s the best part of cream of mushroom soup. You’ll think you’re eating a soup made with cream with its thick and velvety smooth texture…but rest assured, the 2% milk gets the job done well.
You won’t ever settle for a canned version after this.
Cream of Mushroom Soup slightly adapted from An Edible Mosaic
1 Tbsp extra-virgin olive oil 10 oz cremini mushrooms, diced 1 medium onion, diced 2 large cloves garlic, minced 1/2 Tbsp fresh rosemary, minced (or 1/2 tsp dried rosemary) 1/2 Tbsp fresh thyme, minced (or 1/2 tsp dried thyme) 1 bay leaf 2 Tbsp dry white wine (or water) 1 Tbsp unsalted butter 2 Tbsp all-purpose flour 2 1/2 cups 2% milk 1 vegetable stock cube (or chicken or beef stock cube) black pepper, to taste
Add olive oil to a 3-quart pot over medium-high heat; when oil starts to ripple, add mushrooms and saute until browned (about 5-7 minutes). Turn heat down to medium-low and add onion, garlic, rosemary, thyme, and bay leaf; saute until onion is softened (about 5 minutes). Add wine, then turn heat up to medium-high and cook about 1 minute, until liquid is cooked off.
In a separate medium saucepan over medium heat, melt butter; whisk in flour and cook 1 minute. Whisk in milk, stock cube, and 1/8 tsp pepper, and bring up to a boil (stirring occasionally), then turn heat down slightly and boil gently for 2 minutes (stirring constantly).
Transfer white sauce to the pot with the mushrooms; turn heat on medium-low and gently simmer 5-10 minutes. Taste and season with pepper as desired.
Yield: 3 servings (about 1 1/4 cups each)
Nutrition Information (per serving): 250 calories; 12.7 g. fat; 17 mg. cholesterol; 406 mg. sodium; 21.7 g. carbohydrate; 1 g. fiber; 10.3 g. protein
Result: Flavorful, thick, and creamy. For mushroom & soup lovers, look out – this is a must-make. Perfect for a chilly winter afternoon and to soak up with a crusty pieces of bread. Enjoy!
Back to the grind…have a great week!