Cream of Mushroom Soup

Inspiration in the kitchen can come from anywhere and often times the way I get inspired is to think about a childhood memory or a meal that I enjoyed and that will inspire the dish that I create. 

This week's #SoupSunday is cream of mushroom soup and the inspiration behind this bowl of flavorful goodness is a meal that I very much enjoy. A favorite dish of mine is tuna casserole, which consists of noodles, chunks of tuna, and sweet peas all enveloped in a cheesy creamy sauce and that sauce's base is a can of cream of mushroom soup. To be honest, the flavor of the canned soup is a little on the bland side so I wanted to make a mushroom soup that has an intense mushroom flavor that can be enjoyed as a rich soup or added to my favorite tuna casserole. 

There are a few more steps to this soup process than my usual recipes, but they are all simple to do and add more so much more flavor to the final product. 

Cream of Mushroom Soup 

2 lbs. / 900 grams mushrooms - about 10 portabello mushrooms or 45 cremini mushrooms 

1/4 cup + 1 Tbsp olive oil 

1 Tbsp butter 

1 large onion, diced 

Salt

3 cloves garlic, minced 

1/2 tsp black pepper 

1/8 tsp dried thyme 

2 Tbsp flour  

1/3 cup dry white wine 

1 oz / 30 grams dried mushrooms (optional)

5 1/2 cups water or vegetable stock

1/2 cup heavy cream 

Preheat your oven to 400°F/200°C 

If you are using the dried mushrooms they need to be rehydrated to create very flavorful mushroom water to add more flavor to the soup. Boil the 5 1/2 cups of water and pour over the dried mushrooms and allow them to steep in the water while you prepare the rest of the soup.

Line two sheet pans with parchment paper.

Cut the mushrooms into large chunks and spread in an even layer on the prepared sheet pans. Drizzle the mushrooms with 1/4 cup olive oil and roast in the preheated oven for 25 minutes. 

Heat the olive oil and butter in a large pot over medium-high heat. Add the onion and a good pinch of salt. Stir to coat the onions in the fat and salt and cook for about 8 minutes until the onions are slightly golden and translucent. Add the garlic, black pepper, and thyme and cook for another 2 minutes. Stir in the flour and cook for another 3 minutes then add the wine. 

Strain out the rehydrated mushrooms from the water and pour the mushroom water into the pot or you can use vegetable broth if you have neither of those regular water is fine just not as much flavor, but your final product will still be great. 

Lower the heat to low and allow the soup to simmer uncovered for 30-45 minutes. Blend until smooth and then mix in the heavy cream. Taste and adjust the seasoning if necessary, 

Yield: 4-6 servings