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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 6 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 10 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Savory, Satisfying, Creamy Mushroom Soup

Blossom Lady
Aug 06, 2023 08:14 AM
Savory, Satisfying, Creamy Mushroom Soup

There's a certain kind of magic in a bowl of creamy mushroom soup, and it goes beyond just a warm and comforting meal. It's a culinary embrace, a journey into earthy flavors and velvety textures that soothe the soul and ignite the senses. This savory delight is more than a mere soup; it's a symphony of tastes and aromas that transform a simple dish into an unforgettable experience.

At first glance, creamy mushroom soup might seem straightforward, but its creation is a delicate dance of flavors and techniques. The key lies in the mushrooms themselves - a medley of earthy varieties like cremini, shiitake, and portobello. These mushrooms, sautéed to perfection, release their rich, deep flavors into the soup, creating a foundation that's both robust and nuanced. For a flavorful, umami-rich broth that really lets mushrooms shine, start with a packet of dried porcini mushrooms. First, you’ll soak the dried mushrooms in a bowl of boiling water, which rehydrates and softens them and also transforms the water into a deep, earthy broth, which will eventually get stirred into the simmering vegetable broth.

Dried mushrooms can contain some dirt and grit, so when straining the mushroom broth, I recommend lining your strainer with cheesecloth to help remove any unwanted debris.

Ingredients

1 ounce dried porcini mushrooms

1 1/2 cups boiling water

1 medium yellow onion

2 cloves garlic

4 tablespoons unsalted butter

1 pound sliced cremini mushrooms

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespons all-purpose flour

4 cups low-sodium vegetable or chicken broth (32 ounces)

2 tablespoons soy sauce

2 teaspoons dried thyme

2 bay leaves

1/2 cup heavy cream

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