This recipe is simple, flavorful, and a crowd-pleaser. If you are lucky enough to have 6 guests for dinner, it should be a great start to your night. Also, it demonstrates how it only takes a few great ingredients and a little love to make something special.
You will need:
- 1 – 2 tbsp salt (I prefer kosher or coarse ground)
- 1/4 cup vegetable oil
- 1 small sweet onion (about 1/2 cup minced)
- 1 clove of garlic (about 1 tbsp minced)
- 1 quart heavy whipping cream (This may be vegetarian, but it is not good for you!)
- 1 lb of Mushrooms, thinly sliced
- 4 quart saucepan or stock pot
- blender or stick mixer for pureeing
- wooden spoon
Where the magic starts:
- Have all your ingredients and tools gathered and ready to go.
- Get your Saucepan or Stock Pot nice and warm before doing anything else — I’d say 7 out of 10 on the dial.
- Add the vegetable oil — the pan should be warm enough to fry in immediately.
- Add the Mushrooms — resist the urge to push them around for a minute or two and let them brown, then add about 1 tbsp salt and give them a good stir or two.
- Remove about 1/2 cup of the sexiest browned shrooms and reserve for garnish.
- Add the onions and follow with the garlic — you are looking for the point when they are browned. They may want to burn, but do not let them. Have the cream at the ready to stop the browning.
- Add the heavy whipping cream, stir, and reduce the heat to a simmer — 2 or 3 on the dial.
- Allow your soup to simmer for at least 10 minutes,
stirring about every 2 minutes or so.
- Give it a taste — it may need a little salt, so add as necessary.
- Puree the mushroom and cream mix to your liking. I prefer to go for a smooth, creamy soup, but you may like it a little rustic, and its your soup now.
- Allow the soup to simmer down to your liking, tasting frequently.
- Garnish with the reserved browned mushrooms.
Enjoy what is hopefully a much better version of what I’m sure was a childhood favorite.