Tuesday, July 17, 2007

MMMMM Mushrooms!

I went to lunch with my mom today to a cute little place near her work called "Cafe at the Corner" http://www.cafeatthecorner.com/. It is a quaint, french themed restaurant popular for lunching to the people who live and work nearby. For today's special they had cream of mushroom soup. I ordered that and a club sandwich on a croissant.

When I got home I started thinking about the soup and how delicious it was. Because I had a 1/2 container of baby bellas in the fridge I decided to duplicate the restaurant's recipe.

Cream of Mushroom Soup

(I didn't use any measuring tools, so these are just approximate amts.)

  • 1/2 container of baby bella mushrooms
  • 2 cups chicken stock
  • 1 1/2 C. 2% milk
  • 1 cup heavy cream
  • 3 tbs. unsalted butter
  • 3 (plus a little more for thickening) AP flour
  • 1/4 c. finely chopped vidalia onion
  • 2 cloves garlic minced
  • 1 tsp. fresh thyme
  • 1/2 tsp fresh nutmeg
  • 2 Tbs. sherry
  • Salt and Pepper

Chop onions finely and mince garlic.

roughly chop mushrooms, and leave a few to the side to finely chop.Add butter to a medium sized sauce pan or dutch oven and melt. Add onions, garlic mushrooms and thyme. Saute 3-5 minutes and add flour, stir until flour is Incorporated (about 1 minute).

Add chicken stock and milk and heat to simmer. Simmer for 5 minutes and whisk in cream, sherry, and nutmeg. Let it simmer gently for another 5 minutes. Transfer 3/4 of the soup to a blender or food processor and blend for 30 seconds. Return to pot and thicken with a flour slurry if needed.