easy/peasy essentials: cream of mushroom soup

How To Make easy/peasy essentials: cream of mushroom soup

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  PREP/PREPARE
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  What will you need? You will need an immersion blender, or a regular blender, like a Vitamix, and a good pot.
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  Vegan If you want this to be vegan, then sub out the butter for a non-flavored oil, like grapeseed, use vegetable broth in place of chicken stock, and leave out the heavy cream… There you go.
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  What to serve with it? Soups, like this, pair well with a salad, and some crusty bread or crackers. I like to put pureed soups in a mug, and sip them like I would some coffee or tea.
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  How to store it? This soup will last 5 – 7 days, covered in the fridge, or several months, if frozen.
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  Gather your ingredients (mise en place).
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  THE SHROOMS
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  Clean, destem, and chop up the shrooms.
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  Melt the butter in a pot over medium heat, then toss in the mushrooms.
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  Cook until they soften, and just slightly begin to brown, about 10 – 12 minutes. Add the wine and cook down until the wine is reduced by half, about 3 – 5 minutes.
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  If you want to add some onions and garlic, cook them with the shrooms.
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  THE SOUP BASE
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  Add the chicken stock, or vegetable broth into a bowl, or measuring cup, add all the dry spices and the flour, then whisk until blended.
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  Pour into the pot with the mushrooms, and simmer until the sauce begins to thicken, about 5 – 8 minutes.
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  Use an immersion blender, or a regular blender and puree… Blend Baby Blend
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  PLATE/PRESENT
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  Serve with crusty bread or crackers, and maybe a side salad with a nice crisp chardonnay. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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