Mushroom Soup!

The Mushroom Soup!

Oh good heavens, y’all, this stuff is delicious. SO good. Seriously, I grew up with canned cream of mushroom soup and had no idea mushroom soup could be like this. The touch of tomato makes it really perfect — and if, like me, you are not a big drinker of tomato juice, one of the small cans is great, and a six-pack keeps perfectly in the pantry so you can make this soup five more times! This is hearty enough to serve two as a meal with some crusty bread and maybe a salad — if you want to serve more than that, either serve it as a first course or double the recipe. Both the roommates like this a lot and one occasionally clamors for it.

Mushroom Soup!, adapted from tastykitchen.com

1 Tbsp. butter
2 Tbsp. olive oil, divided
1 small carrot
1 stalk celery
3-4 cloves garlic
1 lb. cremini mushrooms, cleaned well
1/2 c. white wine
1 can (5.5 oz.) tomato juice (or 3/4 c., err on the side of very slightly less)
1/2 c. low sodium chicken broth*
1 1/2 c. whole milk
1/2 c. heavy cream
1 c. finely grated Parmesan cheese
1 tsp. cornstarch
1/4 c. water
1/4 c. parsley
salt and pepper to taste

Put the butter and 1 Tbsp. of olive oil in a large pot and heat over medium heat until the butter foams. Meanwhile, mince the carrot, celery and garlic quite finely. Add the carrot and celery to the butter-oil mixture and cook until nicely softened, around 10 minutes (salting them as they go in helps). Add in the garlic and stir until fragrant.

While the veggies are softening, slice the mushrooms nice and thin. When the veg and garlic in the pot are soft and garlicky-smelling, add the remaining olive oil, stir around, dump in the mushrooms, salt them, and crank up the heat. Cook the bejesus out of it until the mushrooms are softened and just beginning to brown. Timing may vary based on how high your stove’s high heat is, but expect somewhere between 15 and 30 minutes. Stir frequently.

Once the mushrooms are cooked, add the wine and let it deglaze the mushroom bits. Drop the heat to medium and let it simmer for a few minutes. Once it has, add the chicken broth and tomato juice and stir well. Bring everything to a boil and let it go for five or six minutes.

Lower the heat a bit and add in the milk and cream. When that reaches a good simmer, add in the cheese and stir well to get it incorporated. Simmer that for a few minutes so the cheese melts. In a small jar, shake the cornstarch and water together to form a slurry, and add that to the soup. Let it simmer and thicken for a few minutes, then put in bowls or giant mugs and sprinkle the parsley (chopped!) over the top. Serve with nice crusty bread and maybe a salad.

*Substitute with veggie broth for a vegetarian soup.

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~ by iliadawry on 1 February 2013.

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