When the weather turns chilly, there’s nothing better than a bowl of soup to keep you cozy. This cream of mushroom soup is rich, comforting, and perfect for cold winter days. It’s easy to make with fresh mushrooms, a splash of cream, and simple pantry staples. There is potato instead of wheat flour in this recipe, so it’s even more delicious, healthy, and gluten-free. This recipe will give you 4-5 portions of the soup.
Ingredients
FOR THE MUSHROOM BROTH
• 100-150 g of any dry mushroom mix
• 500ml water
FOR THE SOUP
• 200 g fresh mushrooms
of your choice, sliced
• 2 medium potatoes (peeled and cubed)
• 1 small onion (diced)
• Butter for frying
• Mushroom broth (see above)
• 50 ml white wine (optional)
• 400ml milk or 10% cream
• Salt, pepper to taste
Method
1. Start by making the mushroom broth. Toss your dried mushrooms and water into a pot and bring it to a boil. Let it cook for about 5 minutes, then take it off the heat and let it sit for 30 minutes to deepen the flavour.
2. Grab a pot that’s at least 2 litres. Set it on the stovetop, add the butter, and melt it over medium heat. Toss in the onions and
fry them for a couple of minutes until they’re soft. Add the mushrooms and fry for another 5 minutes.
3. Next, pour in the mushroom broth, add the wine, and throw in the potatoes. Bring the whole thing to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes, or until the potatoes are soft enough to poke with a fork without resistance.
4. Take the pot off the stove and use an immersion blender. Blend everything right in the pot until it’s smooth and creamy.
5. Put the pot back on the stove, add your milk or cream, and let it simmer for another 10 minutes. Season with salt, pepper, or whatever herbs and spices make you happy.
6. Serve it piping hot with croutons or a slice of fresh baguette — and maybe a second glass of that wine. Bon appétit!
RECIPE COURTESY OF
French Lunch
349 Kerr street, Oakville
frenchlunch.ca
