Here in my little corner of the world, it’s snowing……again. I can’t complain, the past little while the weather has been unseasonably warm and springy. I’ve been feeling spoiled because I really don’t enjoy winter so today is a good dose of reality. I mean, we live on the East Coast of Canada, where weather is often tumultuous. On days like today, I go right for the soup pot! There’s nothing more comforting on a blustery day than a nice homemade soup full of hearty meat, veggies or in this case, mushrooms! I hope you’ll give it a try! Let me know how it turns out, it’s a pretty simple soup to throw together yet it feels like a classy meal when paired with a nice glass of wine and some artisanal bread or baguette. I served mine with homemade biscuits for a more old fashioned hearty meal vibe.
Savoury Cream of Mushroom Soup
Equipment
- 1 Medium soup pot
- 1 wooden spoon
- 1 Chopping knife
Ingredients
- 1/4 cup butter
- 1 tbsp olive oil
- 2 onions, diced
- 4 cloves garlic
- 1 1/2 pounds Fresh Bella brown mushrooms, sliced
- 4 tsp savoury summer or winter savoury
- 1/2 cup dry white wine
- 6 tbsp all-purpose flour
- 4 cups chicken broth
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup heavy cream
- Chopped fresh parsley to serve if desired
Instructions
- Heat butter and oil over medium heat until melted together. Add onions and saute until softened and translucent, about 3 minutes. Add garlic and cook 1 minute.
- Brush dirt off mushrooms (I also give a rinse under the tap), slice and add to pan. Add half the savoury and cook for approximately 5 minutes until mushrooms are browned and softened. Add white wine and continue to cook another 3 minutes.
- Sprinkle flour over mushroom mixture, mix well until no lumps of flour remain and add stock. Bring mixture to a simmer stirring often so the flour doesn’t burn. Season with salt and pepper and reduce heat to low-medium. Simmer for 10-15 minutes until thickened.
- Reduce heat to low and add heavy cream. Stir to combine and adjust seasonings to taste or seasonings can be added at the table. Stir in remaining savoury. Top with fresh parsley if desired.