Warm, Wintery Mushroom Soup

Warm Mushroom Soup, It Will Take The Chill Out Of A Cold Winter Evening

Living in
Texas we do not get the opportunity to have warm soup that often. But
when it is could outside I love to make fresh hearty soups. Mushroom
soup is one of my favorites, but I do love quite a few. I feel nice
soups are very comforting especially when it is cold outside, or even of
you are a little under the weather.

Tools needed

Tools and Utensils you will need

* cutting board
* good knife
* clean towel
* stock pot

Food Items

Ingredients Needed

2 Quarts chicken stock or mushroom stock – Directions on how to make mushroom stock listed below.

2 cups of fresh mushrooms slice

2-3 large carrots – small dice

2-3 stalks celery – small dice

1 med-large onion – small dice

1 fresh thyme sprig

1-2 bay leaves – depending on size two if they are really small, or one large one

1 tablespoon minced garlic salt & pepper to

****If you are wanting to make your own mushroom stock and use instead
of chicken stock you will need : 1 gallon of water and 6 cups additional
cups of fresh sliced mushrooms.
You will saute the mushrooms in the stock pot with 3-4 Tablespoons of
canola or olive oil along with 1 Tbsp. of minced garlic. When you start
to smell the garlic it is blooming, do not burn it, add your water and 1
sprig of fresh thyme, 2 bay leaves and cook until reduced by half. (
This will make your mushroom stock)

Cooking Instructions

Directions for making your soup

Wipe mushrooms with a clean towel to remove all dirt and then slice the mushrooms.

You will need to peel and slice on a bias or use a small dice 1/4″ x 1/4″ for the carrots, celery, onion. The small dice will look better if you decide not to puree your soup.

You will then add all ingredients to 2 quarts of chicken stock, or the
mushroom stock if you decided to make your own. You will cook on medium
heat until done/tender. I would start checking after about 30 minutes to
see how the vegetables are coming along. You do not want to over cook
them.

Remove the thyme
and bay leaf before you puree or serve your soup, it was added just for
the flavor component it adds during cooking – it will not taste well.
Then adjust seasonings salt and pepper to taste. I personally like to
puree the soup and run through a strainer; most of the time. I do
however sometimes like to have a rustic looking soup. The soup is
delicious either way, you have to decide on the texture you want.

If you have some left over fresh thyme or any green garnish you can add to the top of your soup. I always like to saute a few pieces of mushrooms and add them to the top for garnish as well. Enjoy!

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