Monday, August 11, 2014

Food Post - Mushroom Soup without Cream



Each Monday I will try to share a recipe I have made.  I found this one here at Allrecipes.  Even in the height of summer we enjoy the occasional soup.  

Mushroom Soup without Cream - makes 8 one cup servings

Preparation time: 15 minutes
Cooking time: 45 minutes
Ready in 1 hour



Ingredients:

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 lbs. sliced fresh brown or white mushrooms
6 cups chicken stock
Salt and pepper to taste
1/2 cup chopped green onions, for garnish

Directions:

Melt the butter in a stock pot over medium heat.  Add carrots, onions, leeks and celery.  Cook and stir until tender but not browned, about 10 minutes.  

Stir in thyme and mushrooms.  Continue cooking until mushrooms are soft, about 5 minutes.

Pour chicken stock into the pot and season with salt and pepper.  Cover and simmer over low heat for 30 minutes.

Ladle into bowls and serve with green onions sprinkled on top.

Footnotes:

If you do not use leeks, increase the amount of the other vegetables, or add your favorites.  Dried thyme may be used in place of the fresh.  Add your favorite herbs in place of the thyme.

For a smoother texture you can puree the soup after it has simmered the final 30 minutes.  I prefer to serve it as is.

Prepare some wild rice according to package directions and add to soup during the final 10 minutes of cooking, or after the soup has been pureed.

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What did we think?  

First of all the house smells incredible while the soup is cooking, and for a long time afterwards.  It makes for a wonderful welcome home.

If you can get the leeks definitely add them.  

I doubled the recipe as we love soup and enjoy eating it for a couple of days or so, and then freeze for future meals if there is any left.

I used the white button mushrooms.

If you want to turn this into a vegan/vegetarian meal you can use olive oil to cook the veggies initially, and substitute vegetable broth instead of chicken broth. 

I like mushroom soup but the only kind I have ever tried had cream added.  The broth in this soup didn't need cream, it was outstanding and the best mushroom soup I have made so far.  I wouldn't change a thing.

I did not puree the soup as I prefer it as is, but if you have fussy eaters, pureeing might make life a little easier at the same time getting loved ones to eat good nutritional food.  Also it would be a good way to feed toddlers who hopefully like the taste but can't handle the chopped veggies.  I would however check with a professional depending on a child's dietary needs.

I also didn't want to make a trip up to the store just to buy wild rice. I used white rice instead as I had a small amount left in the packet. It was excellent and even though I said I wouldn't change a thing, I may try the wild rice next time or even brown rice.

In addition to using the sliced green onions for garnish, we also added a sprinkle of grated Parmesan Cheese.

Definitely looking forward to making this again.