Yesterday was one of those extremely busy days where you wonder if accomplishing everything on the to-do list is even realistic. Unfortunately for me, one of the items on the list was going to the dentist to start work on a crown. Everything went as well as can be expected for something that most people, including myself, dread. But going to the grocery store for dinner supplies with the left side of my face numb to my ear was not on the to-do list. Of course I should have done that before I went to the dentist…ah, the best laid plans of mice and women.
After the ibuprofen took affect and my mouth wasn’t quite so numb, I decided that soup would probably be a good choice for dinner. Something warm, that I didn’t have to chew sounded appealing and besides it was a cloudy evening with the promise of rain, good soup weather!
Click here to get the weekly Your SCV Home & Wellness Newsletter delivered right to your inbox!
The only soup making materials in the refrigerator were a 10oz bag of sliced mushrooms and an 8oz box of whole mushrooms, so I decided to make mushroom soup. Now, I have never made mushroom soup before, but this one turned out to be delicious and I will make it again, so I thought you might like it too.
Makes about 6 cups of soup
Prep-time is about 10 minutes if you buy pre-sliced mushrooms
Cook time is about 40 minutes
You will need-
2 ½ to 3 quart heavy bottomed Dutch oven with lid
1 cup measuring cup
2 tablespoons butter
2 large shallots finely minced, about ¾ cup
16oz medium sliced mushrooms, or slice them yourself
½ teaspoon dried thyme
3 cups chicken broth
½ cup heavy cream
Melt butter in the pot on medium-low heat. Add the shallots, turn heat to medium and cook shallots until starting to soften, stirring often, about 3-5 minutes.
Turn heat to medium-low, add mushrooms and thyme, stir to combine. Cook mushroom mixture, stirring often for about 5 minutes. Turn heat to low, cover pot with lid and let mushrooms cook until they release liquid, stirring occasionally for about 10 minutes.
Remove lid and add the chicken broth, stir to combine. Let simmer on low to medium-low, stirring occasionally until mushrooms are tender, about 20 minutes.
Scoop up mushrooms with slotted spoon and put in the blender with 1 ½ cups of broth. Puree mixture.
Note-Put a kitchen towel over the lid of the blender and hold down with your hand. This prevents the hot liquid from spilling out onto your hand.
Return mushroom mixture to the pot, use the spatula to scrape out any bits left behind in the blender. Add the heavy cream and stir to combine. Taste and add salt if you like. Serve.