Wednesday, January 2, 2013

Homemade Cream of Mushroom Soup

I'm gonna sound a little dramatic for a sec, and just say that of all the recipes I've shared with you, this is by far my favorite. Favorite. I remind you often that I only share my best and favorite recipes on my blog, but I just feel I need to stress this point yet again. I've had a lot of recipe fails in the past (practice makes perfect right?), but I've also had a lot of moments where I take the first bite, and I'm already typing out the recipe to share with you guys. I love ya, what can I say? This is the most literal of those times. This recipe will change your life. I would even go as far as to pick this for the one meal that I have to eat on a dessert island for eternity... okay maybe I'm not being dramatic...
I thought about saying something like 'never go back to the canned Cream of Mushroom', but that doesn't even apply, because this is nowhere on a scale to being close to those AT ALL. 
This was just a pack of mushrooms at Costco that Martin and I decided to cook up on a chilly Holiday afternoon, that turned into a trip to heaven and back for me. I never would have dreamed that 20 minutes in front of the stove could have resulted into such perfection in a bowl. Call me wild and crazy(possibly annoying), but I couldn't stop "Mmmmm"ing the entire time. Creamy, rich, hearty, earthy, fresh, and light all at once. Make it. Adore it. Make it again.
Homemade Cream of Mushroom Soup
~  makes about 3 quarts~
Ingredients: 
- 1 stick of butter (1/2 cup)

- olive oil
- 6 cloves garlic, chopped
- 1 tbsp thyme
- 2 tsp basil and parsley
- 3 bay leaves
- 1 med onion, finely chopped
- 1/3 cup worcestershire sauce 
- 24 oz pack fresh mushrooms (baby portabellos)
- 4 cups veggie (or chicken) stock
- 2/3 cup flour into 1 1/2 cup broth
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- dash of white pepper
- two cups milk
- 2 cups cream

- 1/2 cup greek yogurt

Method:
Step 1. Add butter and a couple glugs of olive oil to a medium pot, and bring to... bubbles:) add in your garlic, thyme, basil, parsley, bay leaves, Onion, and let saute on medium head till golden brown. 

Step 2. While the onions and spices toast, chop up your mushrooms into various shapes and sizes. Once the onions are done, throw your mushrooms and the Worcestershire Sauce into the pan and stir till the mushrooms are well coated. This is the pretty part huh? Add half your broth to the pan and bring to a boil for a few minutes.
Step 3. Whisk your flour into your remaining stock (to avoid lumps), and add your mixture to the pot. bring to a boil again and cover for 10-12 minutes, shirring occasionally as it thickens. 
Step 4. Reduce heat to low, and add in salt, peppers, milk, and cream. allow to simmer for just a few more minutes, being careful not to let boil! Serve immediately, and enjoy the most perfect bowl (or 3) of Cream of Mushroom Soup you've ever had.
I just sprinkled a few dried spices on top for that extra flavor boost, but I've also held back a few slices of mushroom to saute in butter for a tender little topping. Its also prefect with some hot buttered toast on the side for a little crunch. Seriously my favorite soup in the world people, and I thought I wasn't that fond of mushrooms! I really hope you give this a try, you will blow people away I promise. 

Let me know if you decide to give it a try, or if you have any questions, oh and feel free to Pin and save!
Have a warm toasty day:)
xoxo, Emily

21 comments:

  1. My mom used to make a yummy mushroom soup but we've gotten other faves now. :)

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  2. This looks amazing! Perfect for the weather we are having here in Boston!

    xx
    Amanda
    http://denimanddaydreams.blogspot.com/

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  3. You know I will make this.... thank you for sharing it!!!!:)

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  4. Tem muito bom aspecto :)

    Tenho que experimentar

    beijinhos

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  5. I cannot wait to try this!! It's going on my menu. ASAP.

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  6. Looks delicious! You have a great blog by the way!

    Sabrina
    http://thelittleowlshop.blogspot.com

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  7. You sure know how to make us all warm for this! ^^ I'm not a big fan of cream-y soups, but as Kenneth is OBSESSED with mushroom, I might have to take this recipe with me next time I visit at his dorm! ^.^ x

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  8. I want to eat this right now!!!

    www.stylebyprice.blogspot.com

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  9. I am not a big fan of mushrooms, but that looks simply amazing.

    Christen
    http://www.anunordinaryhello.com

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  10. That looks amazing! probably one of my favorite soups! awesome photos as well :)

    www.lettersimpromptu.blogspot.com

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  11. You had me at "1 stick of butter".

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  12. I need to try this. I'm a soup girl.

    Vintagehoneybee.blogspot.com

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  13. Looks amazing!!! Yum!
    http://shannonhearts.blogspot.com/

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  14. Ah- I am making this now and am either an idiot or can't figure out where to add the Worcestershire sauce?!?? I am at the add mushrooms step- so might just throwing in and see how it goes!

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  15. Omg- this is fantastic. You are ight, I am humming to myself and my husband is looking at me as if I am nuts as we watch Downton! Thank you! I will make this again!

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    Replies
    1. I added the mushroom step in with the mushrooms, so thank you for letting me know! so sorry I left it out! So glad it turned out for you though, and so glad you liked it!!

      xo

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  16. This is all kinds of yum! I make mushroom soup sometimes, though I’ll admit I fall back on cans for a lot of stuff like casseroles. Which leads me to the question: could this be canned? If it can be canned, then it would solve a lot of my problems! Little pint jars of mushy soup would be perfect for doing green bean casserole and for pouring into other soups and such!

    Irene Jennings (Washington Personal Injury Lawyer)

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  17. Where do you add the greek yogurt?

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    Replies
    1. I made this recipe last night and added the greek yogurt with the milk and cream. It came out perfectly, so I think all of the dairy was meant to go in together!

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