Saturday, August 24, 2019
Have you ever tried to take an interesting picture of soup?
So, herself has had tummy surgery done a few weeks ago. She is just now getting back to food, and only chunkless soup at that.
Now, knowing this was coming I stocked up on protein shakes, canned soups, bone stock, Popsicles, yogurt, jello, etc.
That said, she wanted something 'better'. She wanted my cooking. That meant scratch soup. In this case, cream of mushroom.
Challenge accepted! Recipe.... not so much.
I began by hydrating dried onion in chicken stock for a few hours. Into a deep fry pan with lid, a big double handful of mushrooms of various breeds, a few tablespoons of butter, and the onions... now equaling about 1/4 cup. A few grinds of black pepper and a healthy pinch of salt. On goes the lid, and heat set to medium for about 40 minutes.
In a sauce pot, a half stick of butter and a big sploosh of AP flour. Heat on medium high while whisking till it's rue. Then, some pepper, salt, fresh nutmeg, and a 'box' of low sodium chicken stock.
Heat and stir till it gets thick, then a scant handful of shredded cheese; Parmesan and Asiago. Keep stirring till the cheese is melted and the soup base is smooth. Set off the heat and stir till it stops cooking.
After the mushrooms are cooked down, everything in the fry pan joins everything in the pot. From there, to a blender (Ninja, in my case. Fine machine!). Pulse a few times, and then set to high for about two minutes. Half way through, add a half pint of heavy cream.
When blended, pour back into the pot and set on very low heat til ready to serve.
Hands down, the best cream of mushroom soup we have EVER had. Serious mushroom flavor, smooth, clean, and wonderful umami.
Yeah.... doing this again, and more on top of that.