I learned so much about mushrooms that I didn't know, like they are an excellent source of Vitamin D and may help the immune system.
This soup is not fancy. In fact, it's the opposite of fancy, but it tastes really fancy. Bunny has never been a huge fan of mushrooms but after smelling the soup cooking, she tasted it and declared that now, she "loves cream of mushroom soup, just not mushrooms."
CREAM OF MUSHROOM SOUP
I used the Campbell's soup because it was given to me at BlogHer. It actually added a nice, complementary, beefy flavor to the already-meaty-tasting mushrooms. Beef stock is fine to use as is chicken stock or even water if you want to go the veggie route.
- 3 tbsps of unsalted butter
- 3-4 cloves of garlic, sliced
- 2-10 ounce bags of sliced mushrooms, I used Monterey Mushrooms brand of sliced whites and sliced baby bellas (given to me at the BlogHer Food Mushroom Channel party)
- 2 cups of beef broth (I used a can of Campbell's French Onion Soup with Beef Stock that was in the swag bag mixed with water to equal 2 cups)
- 1 cup of half-and-half
- salt and fresh-ground pepper to taste
- chopped fresh parsley to garnish
In a medium sauce pan, melt butter over medium heat, and when foamy, add chopped garlic. Saute for about a minute watching carefully so butter doesn't burn, then add mushrooms.
Stir mushrooms until well-coated in butter and saute, stirring often. They will release their liquid which is what you want them to do, so keep stirring and sauteeing until all the liquid has evaporated and the bottom of the pan starts to develop brown bits (fond). Then add in beef broth, stirring to deglaze the pan. Bring to a boil, then reduce heat to a simmer, cover and continue cooking for 10 minutes.
Remove from heat and blend with a stick blender (I use a dual-speed Breville stick blender which I love) until well-pureed. Add in half-and-half and warm through. Adjust seasonings and serve topping each bowl with a little chopped parsley. Yummy!