Velvety Cream of Mushroom Soup

February 19, 2018

It’s slim pickings in the produce department so my go to salvation is mushrooms! Always available, they are perfect for this earthy soup.

Velvety Cream of Mushroom Soup
Serves 4-6

3 tablespoons extra virgin olive oil
1 pound button mushrooms, wiped clean and thinly sliced
½ pound oyster mushrooms, wipes clean, and thinly sliced
2 large leeks, white part only, rinsed well and minced
½ cup dry white wine
4 tablespoons fresh thyme leaves
Two 12 ounce cans low fat evaporated milk
Salt to taste
Grinding black pepper
Parmigiano -Reggiano cheese croutons (optional)

Heat 1 teaspoon of the olive oil in a soup pot; stir in one cup of the sliced mushrooms and sauté them until they give up their juices and begin to brown. Transfer them to a small bowl and set aside.

In the same pot add the remaining olive oil. Stir in the leeks and cook them over medium heat until they begin to wilt. Stir in the remaining mushrooms and continue to cook until they begin to throw off their liquid. Raise the heat to high and add the wine; allow most of it to evaporate then lower the heat to medium and continue cooking for 5 minutes or until the mushrooms are very soft.

Off the heat, stir in 3 tablespoons of the thyme. Use an immersion or regular blender to puree the ingredients until smooth. Add the evaporated milk and continue to puree until the soup is smooth and the consistency of heavy cream. If you want it thinner use more milk.. Add salt and pepper to taste. Stir in the cheese croutons.

Serve hot top with a few reserved cooked mushrooms and a sprinkling of additional thyme leaves.

To make Parmigiano Reggiano cheese croutons, save the rinds and cut them into small pieces.

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