In February, I made this delicious Mushroom Stroganoff. After it made its way through the food blogging world, and back over to Facebook, I got a ping from the lovely folks at the Mushroom Channel. They were looking for 10 new mushroom contributors for 2011, and they thought I should submit. So, I did and now we have this delicious recipe for homemade cream of mushroom soup to share.
We are always surprised when something comes our way. Imagine, one sleepy Sunday morning, when I see some Tweets, that we were going to be one of 2011 Mushroom contributors. YIPPY! We love mushrooms, and any chance we can get to add them to a meal is a bonus. Another bonus was being able to say, that this was our first real paid gig. Excited, to be developing recipes, writing about them, photographing them, and getting paid. Thank you Mushroom Channel for giving us this opportunity to share our love of the fungi, not only with our readers but also with you.
Our first recipe is for this creamy mushroom soup. It is easy, amazingly delicious and makes a perfect light lunch or filling meal at dinner. Really adaptable as well; can be served vegetarian, or full of meaty stock. Can be made gluten-free, or with gluten.
To read more about our first contribution to the Mushroom Channel, head on over. Don’t stop, go directly past go. You will be happy that you did. *Happy Monday*
Homemade Cream of Mushroom Soup
3 tablespoons olive oil
1/2 yellow onion
1 large garlic clove, minced
1 pound cremini mushrooms, cleaned and sliced
1 medium portabella, cleaned and sliced
4 sprigs thyme, leaves only
1 teaspoon Basque paprika or other spicy paprika
4 cups stock, your choice
1 cup half and half
2 tablespoons potato starch or flour
1 tablespoon butter
handful minced parsley
kosher salt to taste
black pepper to taste
In a large dutch oven or saucepan, heat the olive oil, over medium heat. Add the onions, lower heat to a low medium, and cook until soft; about 10 minutes.
Add the garlic, thyme, and cook for 5 minutes.
Add the sliced mushrooms, and continue to cook over low heat, for 7 minutes.
Sprinkle in the paprika, and stir.
Add the stock, lower the heat to a low simmer; cook for 20 minutes.
Remove from heat, and let cool for 10 minutes.
Put half of the stock mixture, and about a fourth of the mushrooms, into a blender or food processor, add the half and a half and the starch or flour.
Give it a couple of whirls until the mushrooms are broken up, and the mixture is fairly lumped free.
Put the mixture back into the stock pot, with the remaining stock and mushrooms.
Gently reheat, over low heat.
Stir in the butter.
Season with salt and pepper.