Mushroom Soup

I love soup. I love mushrooms. Let’s make some mushroom soup! There is a place here that makes the best ever mushroom soup, I go once or twice a year just for the soup and I always leave swearing that I can successfully recreate their dish and I have yet to make their magic in my kitchen but I think I have finally figured out why I haven’t gotten it right yet. I make a dark, beefy broth to support the heavy flavor of the mushrooms but I think they use a chicken broth as the base. So in the following recipe you can use whatever broth base your mouth fancies!

I start with 8 cups of beef stock and 1 can of beef consomme which is just magic in a can! I don’t know why it’s different than a broth, I suppose I can Google it and give ya’ll a real answer. *Consomme is a clear liquid that results from clarifying homemade stock. This is usually done with egg whites. (The cloudy particles in the stock attach themselves to the whites and rise to the surface, where they can be skimmed off.) The French word means “consumed” or “finished,” referring to a more complete soup than a stock or a broth. Consomme is often served by itself, typically at the beginning of a meal.- This is what Martha Stewart has to say about it. Also we will be using 24 ounces of fresh mushrooms and if you have it mushroom powder, shallots/leeks/yellow onion, worchestershire sauce, msg, black pepper, garlic powder and kosher salt.  I add half and half to mine but it is totally optional.

 

I slice half of the mushrooms and  whichever onion is on hand and sautee them with a little butter, salt, pepper, mushroom powder and  garlic powder until they are soft and yum smelling and just starting to brown. Once the butter has cooked away the veg will start to brown and stick to the pan and make some liquid of their own, you want to get some of this browning to get some good schmaltz on the bottom of the pan so you can add about a half cup of white wine or stock to do what is called “de-glazing” the liquid will loosen those brown bits that were stuck to the bottom of the pan and make a delicious sauce. If you use wine give it a few minutes for the alcohol to cook out and give off it’s flavors, if you used the stock you can just go ahead and taste it, make sure it tastes the way you want because this is going to become the base of the soup. I sometimes add a little balsamic vinegar and worcestershire sauce when I add the wine but it all just depends on what my mouth decides, sometimes I don’t want the sweetness of the balsamic or need the salt of the w.s. 

Once you have the mushroom, onion mix cooked up dump them all into the food processor and pulse them 4 or 5 times, you don’t want to make a paste just mince them really well. 

 

Grab a stock pot, at least 8 quarts, add the other half of the mushrooms that you have cut into whatever size you want them to be, these will be the big bites in the finished soup and I usually just quarter them because we like big chunks. Add 1 tablespoon of butter to the pot and soften the mushrooms up for 3 or 4 minutes before you add the mushroom mince from the food processor and get it up to a simmer, add 1/4 cup of the consomme and check the taste because this is your last chance to adjust the base. This next bit is part of the cream option and can be skipped if you want a thinner soup, once this conglomeration of mushrooms has come to a simmer whisk in just enough flour to absorb all the liquid, maybe 3 or 4 tablespoons, until it becomes roux then slowly add in the broth. If you just dump all the broth in at once your roux will get weird and chunky. Once you have as much broth in as you want soup get it back up to a simmer and add about 1/2 pint of half and half, simmer for another few minutes while you chop some parsley. As soon as the soup comes back to a simmer from adding the cream kill the heat, dish up, top with that parsley you so lovingly chopped and serve!

 

Complete Recipe:

  • 6-10 cups beef broth
  • 1 can beef consomme 
  • 1/2 cup wine (optional)
  • 24 ounces fresh mushroom- any mushroom you like in any combination you like
  • 1 large or 2 small shallots, 1/2 leek, 1/2 yellow onion- any onion you have on hand
  • worchestershire sauce, balsamic vinegar, garlic powder, mushroom powder, flour- all optional
  • Not optional things are salt and pepper
  • Parsley for topping
  • Crusty bread to serve along side

Thanks ya’ll! Happy cooking! 

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