Mushroom soup
March 18, 2010 • Category: Soups
First of all, I did not plan on writing a post on mushroom soup; I simply wanted to use a box of mushrooms that my daughter had bought and thrown in the fridge. So while I was doing ten other things, I cooked the mushrooms and made a soup and quite by accident this soup ended up being one of the best and easiest soups I have ever made!
I am not a Williams-Sonoma shopper; I just happened to be there one day and saw this and grabbed it; I am so glad I did! It is wonderful! Add it to your soup or stews and save yourself hours of cooking veal bones and straining stock and messing with the whole operation!
INGREDIENTS:
- 1 box of brown mushrooms (8 ounces)
- 1 large onion
- olive oil or clarified butter, as needed
- 1/4 cup of veal stock concentrate (or beef stock)
- 4 squares of Kiri cheese spread or any cream cheese spread of your choice OR a cup of whipping cream
- 1 cup of milk
- 2 heaping tablespoons of cornstarch
- lots of fresh ground black pepper, salt to taste
- 1 generous cup of white wine (I used Riesling)
- 2 cups of pita bread fried croutons (optional, but nice!)
METHOD:
- Heat some clarified butter or olive oil; fry the sliced onions and mushrooms till golden. Put in a large pot, add 5 cups of water, the veal stock concentrate and some salt and pepper. Cover and simmer for 30 minutes or longer till the stock is fragrant with the mushroom flavor.
- Add the wine to the soup and let is simmer for 15 minutes. Add the cream or Kiri cheese and let it melt slowly and simmer a bit longer.
- Mix the cornstarch with the milk, add to the simmering soup and stir for a minute or so until the soup thickens a bit.
- If you wish, use an immersion blender to cream the soup.
- Taste and serve with fried pita bread croutons.
NOTE: Fried pita croutons will keep for days in a tight plastic container. Use on salads, soups and fatteh.
Comments
26 Comments • Comments Feed
Velva says:
I absolutely love the earthy flavor of mushroom soup. Isn’t it nice, when you least expect it, something unexpectedly delicious is created with minimal expectation and effort. I love it when that happens.
Lovely soup.
On March 18, 2010 at 7:26 pm
Turkish Food Passion says:
Mushroom soups are so tasty! Your recipe sounds delicious!
On March 18, 2010 at 7:31 pm
sophia says:
Don’t you love happy accidents like that? It’s also yet a solid proof that you are a brilliant impromptu chef!
On March 18, 2010 at 10:02 pm
sweetlife says:
oh i love mushroom soup so easy and full of flavor
sweetlife
On March 18, 2010 at 10:04 pm
Sushma Mallya says:
looks rich & creamy and one of my fav too….
On March 18, 2010 at 10:13 pm
Angie@Angie's Recipe says:
The mushroom soup is loaded with flavours!
On March 19, 2010 at 12:18 am
Ivy says:
I love mushrooms soups and this sounds even better with the veal stock.
On March 19, 2010 at 12:30 am
Rosa says:
A delicious soup!
Cheers,
Rosa
On March 19, 2010 at 3:36 am
MaryMoh says:
l love mushroom soup. Yours look thick, cream and delicious….mmm. Thanks for sharing.
On March 19, 2010 at 4:42 am
Joanne says:
Sometimes, really awesome things happen by accident. This was fate, I tell you. Looks delicious.
On March 19, 2010 at 5:03 am
The Little Teochew says:
I absolutely love mushroom soup! Yours is rich and dark and so inviting. With a cube of cheese!! Who would have thought? It’s brilliant!
On March 19, 2010 at 5:22 am
heni says:
Wow Joumana! I love everything in this soup from the mushrooms to the Kiri to the demi-glace to the pita crisps!
On March 19, 2010 at 5:59 am
Barbara says:
Your soup looks thick and mushroomy. Some mushroom soups are so bland looking!
Because you said brown mushrooms I assume you used cremini or shiitake…they are both so full of flavor!
I’ve never bought the demi-glace at Sonoma, but you talked me into it!
On March 19, 2010 at 6:14 am
Adele says:
What a great idea the cheese is! Definitely going to do it next time. Thanks for the tip.
On March 19, 2010 at 9:16 am
Arlette says:
Mushroom is one of the veggies that I enjoy eating, raw or adding to food,even creating new flavours with it… Specially if its presented with a gorgeous soup like this.
and adding more flavours to it like Demi Glace . Remind it to give you the recipe for this sauce and yu don’t need to buy it any more… It needs time and patient.
On March 19, 2010 at 10:52 am
Bo says:
I bet this is so delicious…I have seen the demi-glacé at WS, but the price has always kept me from picking it up. I will have to get some and try your soup.
On March 19, 2010 at 12:30 pm
Mathai says:
It looks fantastic! I’m sure its tastes great too. I add Kiri to soups too 🙂
On March 19, 2010 at 1:51 pm
Nadjibella says:
Une soupe savoureuse.
A bientôt.
On March 19, 2010 at 3:02 pm
Julie says:
Waouh, elle me fait vraiment envie ta soupe, et si en plus tu dis que c’est l’une des meilleures soupes que tu aies mangé !
Bises
On March 19, 2010 at 3:42 pm
Faith says:
This soup looks so hearty and delicious! I love the crunch from the fried pita on top!
On March 19, 2010 at 5:16 pm
peter says:
I’ve always loved mushrooms and it shines in a soup. The French cheese (like the laughing cow brand) is a nice, quirky addition.
On March 19, 2010 at 6:17 pm
5 Star Foodie says:
An excellent soup, such fantastic earthy flavors and I love the addition of Kiri cheese!
On March 19, 2010 at 9:44 pm
Leslie says:
I think I might live at Williams Sonoma! All of their sauces are great. My favorite soup is cream of mushroom!!!! Looks simple and divine.
Thanks so very much for stopping by my blog!!
On March 20, 2010 at 7:35 am
Valerie says:
i enjoy mushroom soup. i use vegetable broth ( because i don’t eat meat) instead, but i’m more than ready to try the kiri next time i make it !
On May 1, 2010 at 12:39 pm