The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Creamy Mushroom Soup

November 10, 2011

I’ve been keeping this recipe stocked away on food52 for a rainy day. When I finally got home on Monday, I figured that would be the day. I had a long afternoon ahead of me with plenty of time to go to the store and get this soup simmering.

Instead I went to the store, came home, unloaded and then decided I wanted a sandwich instead. So I went back out to Bierkraft and got me a delicious veggie sub.

Tuesday morning I woke up early, leaning on the side of invigorated, so I decided to get it going. Overall, this is a great recipe although a bit too thin. I altered/improvised a tad, cooking the mushrooms with dried thyme instead of fresh, used brandy and white wine instead of cognac and red onion instead of a shallot. I also took the liberty of throwing in two dried hot cherry peppers from the parent’s garden.

Next time I will use rue for thickening. At work, S and I both brought in soup for lunch. We found his mushroom leek too thick and mine too thin. Combined we had the perfect consistency, verging on an almost perfect soup.

1 pound mixed mushrooms, cleaned, stems separated from caps
1 pound cremini mushrooms, cleaned, stems separated from caps
.5 cups minced shallot
6 sprigs thyme
1 sprig rosemary
.25 cups cognac
3 tablespoons olive oil
Salt & Pepper
4 cups rich homemade chicken stock
.25 cups whipping cream
.25 cups chopped chives

1. Rough chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.
2. In the meantime, heat the oil in a large skillet, and saute the shallots until transparent. Add the herbs and salt & pepper liberally.
3. Beautifully and precisely chop the mushroom caps into a 1/2″ dice. Add them to the shallots as they are chopped. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed. Shake the pan so they don’t stick. Remove the thyme and rosemary.
4. Turn up the heat and add the cognac. Flame it if you’re feeling really chef-y. Cook the mushroom cap/shallot mixture down (after cognac) until well reduced and starting to turn a little golden on the edges.
5. Strain the mushroom stems from the chicken broth.
6. Add the beautiful mushroom cap and shallot mixture to the strained broth and heat gently.
7. Swirl in the cream and chives and serve. Or serve in small sipping cups topped with chives and lightly whipped cream, if you want to get fancy.


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