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Homemade mushroom soup

January 27, 2013
by Erin B
  • 1200 g fresh mushrooms – half crimini/half white button, quartered
  • ¼ cup olive oil
  • 3 cloves garlic – chopped
  • ¼ cup butter
  • ¼ cup chopped fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 1/2 tablespoons Worcestershire sauce
  • 4 cups chicken or vegetable stock
  • Salt to taste
  • 2 cups heavy cream
  • 2 cups milk
  • Dash of nutmeg
  • Freshly ground black pepper to taste
  1. Wash and quarter mushrooms until your hands shrivel up and fall off. At this point, you will only have another 500g of mushrooms to wash and quarter.  You may need assistance for this.  I highly recommend delegating to C, my assistant on this recipe.  If your mushrooms are large, you might need to cut them in six wedges instead of just four.IMG_1187
  2. Working in about three batches, sauté mushrooms in your large stock pot with a little olive oil and a clove of garlic for each batch.  I know it looks like a lot of mushrooms, but it will reduce by about half.IMG_1188IMG_1189
  3. Step three is actually a warning about step two.  I have been sautéing mushrooms for about 20 minutes now and batch number three has just started to sweat.   This is the point where I remember that this recipe was originally for two and I start to wonder what I was thinking adapting it for eight.  I highly recommend you check out the post on Season with Spice that I stole adapted this recipe from.  It was good, but too garlicky for me, plus I am never only feeding two people.  This isn’t fast soup, but it is good soup with a really nice, very mushroom-y flavour.IMG_1190
  4. We are about 45 minutes in from the point where I started washing mushrooms.  There was a lot of standing around, but the last batch is done.  Add the other two batches back into the pot and add the chicken broth, bay leaf and thyme and bring to a simmer.IMG_1191
  5. Simmer about 10ish minutes.  To be perfectly honest, this is the part where I turn on the oven, go to the freezer, dig out my frozen emergency Dempsters garlic bread…  I’m sure it would be WAY healthier to bake something whole grain, but I am already cooking with butter and heavy cream, let’s not pretend this is going to be one of those “healthy” food posts.
  6. Add the cream and the milk.  I don’t like doing dishes, so I just use the cream carton to measure the milk.  Season with salt and nutmeg to taste.  IMG_1192
  7. Return to a simmer, it should take about the 15ish minutes it takes the garlic bread to bake.IMG_1193
  8. Serve with a spoon, and maybe a side of garlic breadIMG_1194
One Comment leave one →
  1. February 26, 2013 1:23 am

    Yummy! I’m so making this when I’m back from my next work trip.

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