Cream of Mushroom Soup

Yep, I'm on a soup kick. I love soup. I love creamy soups. I love brothy soups. I love meaty soups, and soups chock full of vegetables. Really, if it's soup, I will probably give it a try. And I especially love soup now that winter is in full swing here. With all the cold days we've had recently, it's so nice to have a pot of soup on for my husband when he gets home from work. I don't think he loved this one quite as much as I did, but I will admit to fully embracing the joy of cooking with fungus. He, on the other hand, is a little more wary of our little fungi friends, but is slowly coming around. This soup definitely gave him a greater appreciation for the depth of flavour that a bowl full of mushrooms has.

You can also used dried mushrooms in this, substituting 3oz of dried mushrooms for every pound of fresh called for in the recipe. Simply soak them in warm water for an hour beforehand. For extra flavour, run the soaking water through a fine-mesh sieve and substitute for some of the broth.

Cream of Mushroom Soup
(Adapted from Michael Smith's The Best of Chef At Home)

1/2 cup butter
1 lb button mushrooms
1 lb "other" mushrooms (I used shiitake & oyster)
2 medium onions, diced
salt & pepper
1 1/2 cups red wine
5 cups chicken or vegetable broth
1 cup heavy cream
1 1/2 tsp dried thyme
1 tsp dried rosemary
3 tbsp cornstarch
1/4 cup cold water

Place a large heavy-bottomed pot over medium heat. Add the butter, mushrooms and onions, season with a sprinkle of salt & pepper, and cook until mushrooms begin to brown.

Pour in red wine, and bring to a simmer. Let cook until wine has reduced by about two thirds, and is like a glaze on the mushrooms.

Stir in chicken broth, heavy cream and thyme, and return to a simmer.

Stir together cornstarch & cold water. Add slowly to the simmering soup, stirring while it returns to a simmer. If you prefer a thicker soup, add a little more cornstarch & water. If you like a smoother soup, puree all or part of the soup with an immersion blender.

Add salt & pepper to taste, and serve immediately.

Cream Of Mushroom Soup