(from Parisian Home Cooking, by Michael Roberts)
INGREDIENTS:
-3 Tbsp. unsalted butter
-3 Tbsp. all-purpose flour
-1/2 cup dry white wine, like Chardonnay
-3 cups homemade chicken broth or low-sodium vegetable
broth*
-salt and freshly ground white pepper
-1 lb. white mushrooms
-1/2 medium onion
-2 tsp. fresh thyme leaves
-1/2 cup creme fraiche or heavy cream
DIRECTIONS:
1. Melt butter in a soup pot over low heat. Whisk in the flour and cook for 5 minutes. Stir in wine, then add broth. Increase the heat to medium, bring to a boil, reduce the heat, and simmer for 10 minutes. Add salt and pepper as desired.
2. Meanwhile, puree the mushrooms and onion together in a food processor.
3. Add the mushrooms and onion to the simmering broth. Add the thyme and cream, cover, and simmer for another 5 minutes. Serve hot. Makes 4 to 5 servings.
Here's a veggie broth recipe I found on-line:
*VEGETABLE BROTH
Ingredients:
1 pound celery
1 1/2 pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1/2 pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water
Directions:
Preheat oven to 450 degrees F (230 degrees C). Remove leaves and tender inner parts of celery and set aside.Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
selected by Maca
5 comments:
I made this soup with both veggie and chicken stock like Maca did and in my case the chicken stock tasted better for some reason... But, I didn't make homemade stock (lazy me), so maybe that's why. We live in a temporary housing and do not have a blender with us, so I decided to alter the recipe (since I had no choice, sorry!)chopped up onions and mushrooms and panfried them with olive oil and added them in the soupe. I thought that it came out fine. I, however, think it would've tasted creamier and better had I used a blender. I like the recipe very much and it is a great recipe for the cold weather!
This was delicious! I've just started to like mushrooms, but I don't like them raw, so I was very suspicious about the fact that they only cook for 5 minutes. I was going to saute them and then add them, but I didn't have time, so I went ahead with adding them raw and couldn't be happier. I used the blender because our food processor is just for meat, so it was hard to get the mushrooms and onions to really puree (it would have needed some liquid), but even so, the pieces were small enough to cook in those 5 minutes of simmering.
I used a veggie "chicken" broth and was happy about every bit of this recipe. We had it with a whole wheat baguette and a glass of the Chardonnay I used to make the soup, and I think I'm going to get more mushrooms so that I can use the leftover cream and thyme to make another batch!
Great recipe, Maca - and that's coming from a non-mushroom lover.
Sorry for the late posting; I haven't had internet access for a week since I just moved into my new apartment in Quito. In fact, this recipe was the first thing I made in my new kitchen.
I LOVED the recipe! It was delicious and very easy.
I used vegetable boullion cubes for the broth and thought it was delicious, in spite of the short cut. I also used onion instead of shallots and it was totally fine.
I am planning to make this for guests!
I was feeling guilty about not cooking this month, and with all the great comments this recipe had gotten I decided to throw it together last night.
Not only was I surprised that it was really a very easy recipe that CAN be thrown together, the taste far exceeded my expectations of a mushroom soup. It was delicious and fresh!
I used a ready made broth to make it fast and easy, and a Cuisanart to chop it all up. I probably should have pureed it a bit more to make a smoother soup, but I did not mind a little bit of texture to it. I also replaced the creme fraiche or heavy cream with 2% Dannon Greek yoghurt. I think it worked well.
I highly recommend that everyone give this recipe a try sometime!
In case anyone is still reading, I made this soup the first time with baby bella mushrooms. I made it again this week with white mushrooms, and I would definitely recommend the baby bellas. (They're little portabellas.) The color was a little dark, but the flavor was much richer and earthier, and was a perfect combo with the fresh thyme.
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