Friday, November 4, 2011

Mushroom soup

So this is the soup I made with Kate last week.  It is also the soup I made earlier today for my friend having ear surgery on Tuesday.  

It easy-peasy to do.

I used a leek in addition to a medium yellow onion--finely chopped.  Because I think the aesthetic of a soup is important and because I think it looks best when everything is about the same size, I chopped the mushrooms very small.

I made stock with the stems.

I still need to make my guacamole.  I did score some surgical gloves so I don't burn myself with jalapeno juice.

And, of course, clean up my kitchen.

This recipe is reprinted (w/o permission) from Epicurious.

Dinner tonight is  sammies.  How about for you?

happy cooking 

Fresh Wild Mushroom Soup

yield: Makes 4 servings

active time: 35 minutes
total time: 35 Minutes
Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done... more

  • 6 tablespoons (3/4 stick) butter
  • 2 cups finely chopped onions
  • 6 ounces crimini (baby bella) mushrooms, chopped
  • 6 ounces fresh oyster mushrooms, chopped
  • 6 ounces fresh shiitake mushrooms, stemmed, caps chopped
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons brandy
  • 2 tablespoons all purpose flour
  • 4 cups beef broth
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Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

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