Herbed mushroom and chive soup

Mmmmmmmushrooms!

I feel with all of the cold, wintery weather hammering my poor friends and family back in Ontario (sorry) I wanted to make it up to you by: a)not bragging it is going to be plus five this week in Calgary, buttttt b) also provide this warming, umami-rich soup.

I LOVE mushrooms. I sincerely mean no disrespect to people who don’t feel the same but, I gotta say, you are most likely doing it wrong when it comes to cooking them if you can’t relate.

Those who hate mushrooms, I feel, were wronged somehow as a child. Perhaps they ordered the Canadian pizza from a place that didn’t freshly slice their shrooms and instead, substituted for their rubbery, gummy canned counterpart. I imagine, in my completely over-active imagination, a poor kid getting forced to eat the grey, globby mushroom soup found in most canned varieties, and being scarred for life. (Yeah, I sincerely do not blame you one bit, my friend).

But what if there was a soup that could undo all this fear and make you fall in love again with the robust flavour of these brown flavour-bursts?

Maybe, just maybe, I have the remedy.

So here you have it-my mushroom soup. Hope you enjoy making it 🙂

Herbed mushroom and chive soup

Ingredients

-1 cup button mushrooms, thinly sliced

-2 portabello mushrooms, cleaned, thinly sliced and then cut to match slices of other mushrooms. Make sure to remove gills first- they should be scraped and set aside

-1/2 cup cremini mushrooms, thinly sliced

DO CHEAT and buy pre-sliced mushrooms !!!!

-1/2 tsp of:

Fresh thyme and sage, chiffoned

1 tsp Parsley, chopped

1 clove garlic, smashed and minced

Chives (4-6 strands, chopped for garnish)

1 tsp salt

1/2 tsp white pepper

1/2 container of veg stock plus more, if needed

2 tblsp butter

1/2 c organic half and half cream

1/2 can coconut milk

3 tblsp flour

Method:

Slice mushrooms and lightly salt.

Melt butter in pan on medium heat and sauté garlic clove for 1-2 min.

Add mushroom slices, stirring and cooking until softened.

Add stock slowly, but by bit. Sprinkle in herbs and pepper.

Cook for ten minutes.

Reduce heat and add cream. Whisk and make sure to not boil.

Using a hand blender, whir together flour and coconut milk, adding the gills of the portobello mushroom. Add to mixture, cooking another 3-5 minutes to remove any raw flour taste.

Remove from heat.

Ladle into bowls, garnishing with a drizzle of fresh cream and a sprinkle of chive.

Enjoy. 🙂

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