Monday, January 21, 2008

Creamy Mushroom Soup

Copyright 2008 by Cooking With The Single Guy

14-16 oz. mixed mushrooms (crimini, chanterelles, shiitake, etc.), diced in small bits
1 sweet onion, diced
2 celery stalks, diced
1 twig of fresh rosemary, finely diced just the leaves (toss stalk)
½ cup white wine
3 cups mushroom or vegetable broth
1 cup heavy cream
1 cup water
2 T cornstarch
extra virgin olive oil
salt and pepper

optional: ready-made frozen puff pastry (one to two sheets, defrosted)

In a large pot, warm 2 tablespoons of olive oil over medium high heat and sauté mushroom bits, adding a pinch of salt to help “sweat” the mushrooms. (Cook until you get slight moisture around all the mushrooms.) Remove mushrooms from pot and set aside.

In the same pot, warm another 2 tablespoons of olive oil over medium high heat and sauté onion and celery for about 5 minutes. Then add white wine and cook until the wine is almost evaporated (about 3 to 5 minutes). Then add broth and water. Simmer for 15 minutes.

Using a handheld blender or a food processor*, puree the soup base until smooth (goal is to get rid of any signs of the onions and celery). Return the mushroom into your soup and cook for another 10 minutes at a simmer. Then add cream and season with salt and pepper to taste.

In a small bowl, mix the cornstarch with some water to create a slurry. Slowly add this to your soup to thicken. (It helps if the heat is on high to activate the cornstarch.) Ladle into bowls and garnish with chopped parsley.

* Do not place hot liquid in blender. Let the stock cool first. And never fill blender or food processor by more than half.

Makes 4 to 5 servings. Serve with parmesan cheese crostinis.

Pair with a glass of Sauvignon Blanc.

PUFF IT UP: To dress up this soup, it’s fun to use the puff pastry trick to top it off. Preheat oven to 400 degrees. Defrost your frozen puff pastry per instructions on the box then roll it with some light flour to even it out. Then place the top of your soup terrine or bowl on the puff pastry sheet to cut an outline (leaving about one inch around the border of your bowl’s edge). Ladle the soup into the terrine and then place the carved puff pastry sheet on top, stretching out the edges and pressing them against the side of the bowl. Using a small knife, cut a few holes for vents. Then use an egg wash (one egg mixed with a bit of water) to brush all over the puff pastry to help make it golden brown. Optional: Sprinkle some sea salt on the top of the puff pastry. Place the bowls on a baking sheet and but everything in the oven and bake until the puff pastry is golden brown (about 30 to 40 minutes). When done, let the soup bowls cool for about 10 minutes before serving.

1 comment:

Anonymous said...

Better Than Boullion makes a really good mushroom soup base.