• 5 tbl butter
  • 1 leek
  • 2 portobello mushrooms cubed
  • 10oz of white button mushrooms sliced
  • 4 cloves of garlic chopped
  • 1/2 cup dry vermouth
  • 4 cups of veggie broth
  • 8oz of cream
  • 2 tbl of flour
  • parsley

this ain’t that stuff you get from a can (really, i just said ain’t, oye). this is the real deal, the good stuff, the stuff you make once and can never go back.

this my friends is my new favorite recipe. well for today, you know how i am.

i’ve been dreaming about cream of mushroom soup for days…weeks possibly. it’s one of those recipes that comes in real handy over the holidays for those string beans every one loves. you know the ones with those crunchy onions (i love adding sliced almonds and waterchesnuts, i’ll get to that in november). now i’m just going off topic…i do that don’t i.

i adore mushrooms. as a matter of fact i even got a mushroom farm for the holidays. that has nothing to do with my recipe because i have yet to set it up. back to the mushroom soup.

this soup is creamy, rich, homemade and fabulous. yes i said fabulous and i mean it. every spoonful is velvety in texture. you get some mushrooms, some leeks and the best part, the sent of the brown butter everything sauteed in. you really can’t get any better then this. it’s magical, it’s just plain fabulous.

cream of mushroom soup

to prep: slice your leek in half, cut and rinse in a strainer to get all of that sand out. chop up your garlic and clean your mushrooms. cube your portobello mushroom and slice those button mushrooms. open your box of stock and place it next to your pot and measure out that vermouth.

  1. in a dutch oven on a medium low flame brown your butter. this means you cook it until all the milk solids separate very slowly. the top will be bubbly and white and you will see brown flecks collecting on the bottom of the pot.
  2. when the butter browns add your sliced leeks, garlic, a tbl of parsley, cubed portobello and sliced mushrooms. saute until mushrooms start to turn golden brown.
  3. at this point add your vermouth. cook on a medium flame until it just about evaporates.
  4. add stock and simmer for an hour.
  5. after an hour you will notice you lost about a 1/2 or a cup of the stock. that’s good, not only had the flavor increased but now it’s time to add the cream. add cream and mix.
  6. simmer for about 5 minutes. to a bowl ladle out some of the stock and add 2 tbl of flour. whisk together and add back to the soup. mix and cook for another 5-10 minutes.

to serve, ladle into a bowl. add some more parsley (this gives it an amazing extra flavor) and enjoy. serve with a salad and some fresh crusty bread.

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