Tuesday, February 28, 2012

GPAC Exoctic Cream of Mushroom Soup

*This was previously posted HERE, I am reposting for Soupapooza!
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(This is STILL the best Cream of Mushroom soup to me!)
This is by far the BEST Cream of Mushroom soup I've had. I had a mushroom soup recipe that I thought was ok, good but not good enough to make again. My mom is here for Christmas and she wanted some cream of mushroom soup, so I thought I would give it another go. I decided to experiment a little more with different mushrooms to really give it depth of flavor. I wanted a soup where the mushrooms shined, but it was still creamy. While making this I thought I would put in some thyme or something woodsy but I didn't, in the end I am so glad I didn't add anything. The mushrooms shine in this and the cream doesn't overpower the flavors.
I used portabello, champignon/button and fresh Shiitake, you can use any variety of mushrooms you'd like. Enoki, Porcini,Oyster, Crimini - whatever you can find fresh. I wouldn't use dried Shiitake, I think they over power everything even when well rinsed after re-hydrating. (Today my mom and I were out and about and we found a wonderful place with so many varieties of fresh mushrooms so you can find them, just have to look!) I also used Alaea sea salt, I chose the Hawaiian sea salt because to me, it's earthy, the red clay reminds me of earthy flavors.
Little Pixie girl (15 months) had TWO bowls at Christmas dinner (mostly broth she couldn't , Diva finished every drop- the only person at dinner who didn't rave about it was Piglet, but she was itching for the lamb.

GPAC Exotic Cream of Mushroom Soup
2 Tbs of olive oil
1 clove garlic, minced
1 1/2 pounds of mushrooms (Like portabello, champignon/button, Enoki, Porcini,Oyster, Crimini, etc)
Alaea sea salt- or your favorite sea salt
finely ground white pepper
3-4 Tbs unsalted butter
1 medium onion chopped
6 tablespoons flour
~ 5 cups chicken or vegetable stock, low sodium
3/4 cup whole milk
1/2-3/4 cup cream

Wipe the mushrooms down with a damp cloth and cut into bite sized pieces. In a pot heat the olive oil. Add minced garlic, cook until fragrant. Add mushrooms and cook until tender but not mushy. Season with sea salt and a little white pepper. Remove from pot and set aside.
In the same pot melt the butter of medium high heat. Saute the onions until soft, not colored. Sprinkle with flour and cook until the flour smells nutty and not raw. If the roux isn't creamy add a tablespoon or so of butter. Whisk in stock, add mushrooms, including liquid. Cook until thickened. Stir in cream and milk. Heat until steaming but don't boil. If it's too thin cook it a few minutes longer. Season with more sea salt and black pepper.

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