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Super Easy Mushroom Soup

Today, I have for you guys the recipe for the world’s simplest mushroom soup.

But first, I will tell you how this mushroom soup came about.

Yesterday, we had Mandatory Carb-Loading at work. There was a celebratory Pizza Lunch followed by ice cream for charity, and I was forced to participate kind of excited about it.

But I got so caught up in keeping up with the Joneses (I take strange pride in being able to eat men under the table) that by the time we got to this point …

… I couldn’t even finish my ice cream.

As I felt the white flour and sugar entering my brain, I decided to go for a walk.

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I’ll miss flowers for the next seven months of Canadian Winter!

Does anyone else have a minor obsession with fountains?

But even after my walk, I nearly fell asleep in a departmental meeting. I wanted to tell everyone, “I am not a jerkface! I am just entering a very severe sugar coma!”

Needless to say, I came home craving vegetables.*

* I know mushrooms are not technically a vegetable, but I feel like they are conceptually in the same general category. Kind of like tomatoes.

Mushrooms Do Not Get Enough Love

Our fungous little friends are really quite nutritious! According to NutritionData, 1 cup of Portobellas contain 34% of the day’s Riboflavin, 36% Niacin, 19% Pantothenic Acid, 18% Phosphorus and Potassium, 30% Copper, and 31% Selenium.  And we have this mushroom soup recipe that is so simple to make that anyone can do it, even if they only recently came out of a sugar coma.

Mushroom Soup Recipe of Delightful Simplicity and Surprising Deliciousness

First, get out your ingredients. All you need is:

  • butter,
  • olive oil,
  • chicken broth,
  • large sweet onion,
  • a pile of mushrooms,
  • thyme
  • salt & pepper for seasoning

Proportions aren’t terribly important here. The key to success is to get a variety of mushrooms. With so few ingredients and no cream sauce, the mushrooms really make a difference. I used a combination of white, cremini, portabella, and oyster.

1. Chop your mushrooms. I like to chop some of them finely and some of them a little chunkier. This makes the texture of the final soup more interesting.

2. Finely chop your onion, or get your boyfriend to do it for you, even if he is on crutches and has a broken foot. After all, you can’t make the rest of the soup if you are crying for the next 20 minutes.

2. Saute your onion on Medium heat until translucent with a large chunk of butter (I used approx. 4 tbsp), a couple of tablespoons of olive oil, and pinches of salt, pepper, and thyme.

3. When onions are translucent, add mushrooms. Stir in a few tablespoons of chicken broth, along with 2 tsp of thyme, and some more salt and pepper. Keep stirring as the mushrooms let out water and the liquid reduces. You can crank up the heat to help the liquid cook down faster. Keep reducing until the liquid on the bottom starts to thicken and your mushrooms look nice and soup-textured (10-15 minutes).

4. Add in the rest of your container of broth and simmer down until desired texture is reached (in our case, about 30 minutes). Optional: partially hand-blend  the soup if you want a creamier texture.

5. Enjoy three bowls of delicious mushroom soup in order to prevent any possible niacin deficiencies.

But don’t give any soup to the dog. She just ate!!

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Poor Trixie with her Bottomless Stomach.

Reader Cry For Help of the Day: How do I chop onions without spending the next 20 minutes in tears?

October 28, 2010   13 Comments

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