Wow! Am I seeing straight?! A week of rain?! Well what can ya do, ill just make a hearty cream soup to keep you warm inside and out! I had went to a buffet prior this week at the Grand Villa Casino and the soup of the day happened to be cream of mushroom. This was my most hated soup as a child, but I decided to give it shot and had a small bowl, who knows, maybe my tastebuds have changed. Unfortunately not, it was just as bad as I had remembered, but now that I’m older, I realized that I hated it not for the wrong reason. I hated the soup because the consistency was off (I swear this was just milk, cornstarch and canned mushrooms). So for my challenge of the week, I decided to make a mushroom soup from scratch with quality some ingredients that I could stand by!
I picked up a couple pounds of mushrooms and let the experiments begin! By the end of the day I had a rich and creamy mushroom soup that I was so proud of! I thought I’d share it for all of you mushroom haters! I hope this recipe changes your minds!
- 1 1/2 lbs white button mushrooms
- 1 clove of garlic
- 90 g butter
- 90 g all purpose flour
- 2 cup chicken stock
- 1 cup white wine
- 1 L half and half
- 1/8 cup of chopped chives
- 1 pinch of nutmeg
- salt and pepper to taste
So with creamy soups I like to use a roux as thickener, some like cornstarch, but I think a roux just adds a little decadence and body. A roux simply put is equal amounts butter and flour that is cooked down together. Although there are different types of roux, which ranges between blond roux’s to dark roux’s depending on what colour you want your soup to be or the richness you desire. There are some golden rules with roux though, if you have a cold roux, you need to add hot liquid and if you have a hot roux you need to add cold liquids. This rule will ensure you have a creamy smooth broth, if you don’t follow it, you’ll get clumps of flour in your soup and who likes that?! Now that we have the educational part of roux out of the way….
How do you make it? Easy! You add your butter in a small pan on medium heat and after it has melted add your flour. Cook this mixture down of a 3 minutes (it should look a bit frothy and foamy). Be sure to cook down the flour now so you don’t need to simmer your soup for too long afterwards! When you finish put it aside and let it cool down.
Clean and slice your mushrooms. Saute the mushrooms with a bit of olive oil in a heavy bottom stock pot. Add a pinch of salt, you want to make sure that you season the whole way to develop the flavours. Once your mushrooms are cooked set them a bowl. Deglaze the bottom of your pot with the white wine and cook down on high for 5 minutes (I like to add the wine for acidity, if you don’t choose add wine then put a couple tablespoons of sherry vinegar in). Now once the alcohol has burned off, add your stock and dairy. Get your liquids to a boil, whisk the hot cream into the cold roux. A cup at a time making sure that you have no lumps. Once you have all of your cream incorporated, you can strain the mixture to make sure there are no lumps or if you’re confident you did everything correctly then add your mushrooms right back in with one clove of grated garlic! Season the soup with salt, pepper and a pinch of nutmeg.
Let this simmer for 10 minutes on medium low stirring occasionally. Finish the soup off with the finely chopped chives and enjoy! When serving the soup drizzle a little olive oil on top for a bit of added finesse.