April 29, 2013

Creamy Spring Mushroom Soup

So far, it's been a fairly chilly, damp, & dreary spring. Gray skies with rain, rain, and more rain.


The stone-foundation of my 100+ year old house is constantly seeping water, which puddles on my unfinished basement floor. My carport is still crumpled, hanging off the side of my house--a victim of last month's foot-deep snowfall. There are squirrels communing in my attic, and a rogue agent made his way into the living room (presumably through the walls & out the gap in the pocket door) last weekend.

So, last night, as I tried to shake this I'm-ready-for-summer melancholy and the last of the winter chills from my bones, I made a warming soup with a nod to spring. (And behold! Today is clear, sunny, and warm! It worked!)

Morel mushrooms are very popular around these here parts. Die-hard shroom heads search the woods for the prized fungi, never revealing their secret scavenging spots. All of the recent spring rain is great for these coveted mushrooms, and I've seen many pictures of giant morels that my friends have found lately. Unfortunately, I haven't found or bought any morels this year. *sadface*

This soup, however, would be a great way to use morels or any other spring mushrooms.

Creamy Spring Mushroom Soup
adapted from Season with Spice

2 cups fresh mushrooms, cleaned & finely chopped
2 tablespoons black truffle oil* (or plain olive oil)
2 tablespoons unsalted butter
4 garlic cloves, peeled & chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves
2 teaspoons Worcestershire sauce
2 cups chicken or vegetable stock
2 tablespoons flour, dissolved in 2 tablespoons water
1 teaspoons truffle salt* (or to taste)
Freshly ground black pepper to taste
1 cup heavy cream
1 cup milk
Fresh chives, thyme, or parsley for garnish

* I used truffle oil & truffle salt to deepen the earthy mushroominess. You can, of course, use olive oil & Kosher salt instead. Though, I highly recommend trying truffle salt. It is the crack of all seasonings.
  • Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
  • Add mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5-10 minutes, or until the moisture from the mushrooms disappears. 
  • Add broth. Stir occasionally until broth boils, then reduce heat and simmer for 20 minutes.
  • Add diluted flour & stir constantly (while simmering) until the mixture thickens. Season with salt and pepper. Taste and adjust seasoning. 
  • Add milk & heavy cream and bring to a simmer. Turn heat off.
  • Serve hot garnished with fresh chives, thyme, or parsley.

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