Mushrooms to keep you Warm for the Winter
Larger view here. It’s one thing to dislike a food (OMG RAISINS GET OUT OF MY COOKIES), but it’s another to dislike a dish based on a POOR interpretation of it. Take for instance, Campbell’s cream of mushroom soup. Once used as a binding agent for many a weeknight casserole, the thick, pale “JUST ADD WATER” goop has found itself to be lurking behind every dusted bottle of pickled okra and econo-sized canisters of vienna sausages. LOL. I think I made myself sick a lil’ bit.
In any case, THIS monstrosity is all Liana knows of this soup… but it can be so much more. Mushroom soup can feel like silk and taste hearty and rich at the same time. It’s the perfect preclude to a main course of beef at home or from a bowl of tupperware on park bench on Fullerton Ave. while the leaves change in Chicago. Again, I have to give some love to the people at Frank’s produce at Pike Place Market – they had the most beautiful chantrelle, lobster and cremini mushrooms (25%, 25% and 50%, respectively) at decent prices.
Heat large shallow pan over high heat. Add butter / oil and preheat. Add 1 lb. of sliced mushrooms, 1 large shallot, sage and thyme (all minced) without uncrowding the pan and cook until golden. Remove and start again if working in batches. Add mushrooms to a pot and add 4 cups chicken / vegetable stock and bring to a boil. Add 3/4 cup of heavy whipping cream, lower heat and bring to a simmer until thickened. Puree in a blender or with a stick blender (omg fun to use) until you reach your desired consistency. Feel free to run the soup in a sieve if you’re shooting for a more refined texture.
I sauteed off 1 chanterelle and lobster mushroom all nice n’ pretty like and gently placed it in the bowl as garnish with a few minced chives. It’d be nicer if the lobster shroom didn’t sink a little, but I guess that’s the price you pay when you don’t use a lot of milk / cream in the soup. Serve with toasted ciabatta bread or a quick salad with big ribbons of Parmesan.
Hooray for mushroom essence! 
~Spec
September 30th, 2008 at 6:44 am
Herschell, if I promise you sexual favors, will you come over and make this for us? Pretty please?
September 30th, 2008 at 5:30 pm
Ditto! Um, except make the soup for me instead of Jacqui and Clint.
October 2nd, 2008 at 9:40 am
so what did liana think?
November 25th, 2008 at 11:55 am
hey, if i were to make this for a group of people, do you think it would keep well if i made it and then moved it into a crockpot and set it on warm to keep the temp good? i was thinking about making it the night before thanksgiving and then reheating in the crockpot on turkey-day for a light lunch before the main meal…
November 25th, 2008 at 12:59 pm
@ben – yes. Cook it and make sure you cool it in the fridge overnight. Then heat it back in a pot and bring to a summer for at least two minutes and then keep it in the crock pot to keep warm. Good luck!
November 25th, 2008 at 1:46 pm
how many would you say this serves? I’m looking at making a batch of tortilla soup (to serve 16) and then this with a cheese and cracker spread for about 26 ppl (6 are kids).
November 26th, 2008 at 9:45 am
@Ben – probably only about three or four large servings… MAYBE six or seven in small bowls. You could definitely double the recipe, but I’d focus on sauteing the mushrooms in batches so you get every piece nice and flavorful.
Good luck man!
~Spec