The trees are naked again, the air is cold, we have stacked the wood and let the fire burn again, making our little house on the hill be cozy and happy. Its times like theseyou feel like yummy earthy soup. Mmmm..... I almost called this soup, "cream of mushroom" then I realized "cream of mushroom" only means one thing, bad mormon recipe (hey, even I am not immune to using cream of mushroom soup in one of my recipes, its shames me) So let's just call it "mushroom soup" shall we?
Cream of mushroom soup
Mushrooms of any variety you like (I used shikate, baby portabella, and button) about 2 pkg worth
1 small onion diced
4 cloves garlic minced
1 can chicken broth
fresh ground pepper
4 T butter
1 c cream
In a large sauce pan sauté the mushrooms, onions and garlic in the butter. Don't try to sauté it all at once, do it in batches as to not crowd the pan so you can brown the mushrooms properly. While sautéing, season with salt and pepper. Be gentle on the salt because you are going to add stock, but be liberal on the pepper because it is the star flavor of this recipe. Once all the mushrooms and onions have been sauteed, put them all back into the pan and cover with the chicken broth. Now add some water, enough to make the liquid cover the mushrooms by about a 1/2 an inch. Let it simmer for about 5-10 minutes. Taste to make sure the salt levels are good and you can taste the spice from the pepper. Transfer to the blender and blend till smooth, or use an emulsion blender. Before serving, heat throughout and finish with the cup of fresh cream. Although the bread in the picture is from Costco, want to make your own yummy crusty bread? Try this bread.
nan's note: if you are using any dried mushrooms, reconstitute them by boiling them in the chicken stock.