Monday, March 3, 2008

Crimini Mushroom Soup

I usually create my meals out of an urgency to use up a particular fresh ingredient that I have on hand. This week it was a giant box of Crimini mushrooms from the giant food warehouse. They had to be used up, and quickly. I had everything in the house for this good soup recipe. I made it using my basic soup method to start. At the end I used a stick blender( the kind you make milkshakes with) right in the pan and pureed the soup until there were still a few chunky mushrooms left. This makes a good meal along with crusty french bread. We had flatbread and hummus with our soup.

3 Tablespoons butter
1-1/2 lbs. crimini mushrooms, sliced
1/2 onion, chopped
3 stalks celery, diced
3 cups chicken stock or 2 bouillion cubes with 3 cups hot water
1/2 teaspoon thyme
1 bay leaf
freshly ground black pepper
1/2 teaspoon seasoning salt
Dash of Worcestershire sauce
1 can evaporated milk
1 Tablespoon cornstarch

In a large saucepan over med heat, saute the onion, celery, and mushrooms in the butter. When they start to carmelize a little, add the stock and seasonings. Bring to a boil, then turn down to a simmer for 25 minutes. Using a stick blender, blend soup in the pan. Leave some mushroom chunks if you prefer. Add the can of milk and 1 teaspoon parsely and bring back to a slow simmer. Mix cornstarch into 2 Tablespoons of milk or water. Stir while adding to soup. Cook on low 5 more minutes, stirring until thick. Adjust seasonings to taste.


Julie said...

Perfect for a cold day like today!

Becky said...

The recipe made so much that I ate it for 3 days. It was still great.


kathleen warner said...

love this recipe...i can't tell you how many batches I have made this winter. Thanks for sharing