Mushroom soup!

Now, isn't that pretty?

I really hate heavy meals sometimes. There are just some times where a heavy meal packed with butter and calories isn’t going to cut it. That’s why I invented this delightful(ly light!) yet filling mushroom soup: for those nights when something light and beautiful is called for.

When I realized that I needed something light, yet filling and delicious, I couldn’t help but reach for mushrooms. They’re meaty and tender, yet light and airy. With a few tweaks to the usually butter- and cream-laden creamy mushroom soup recipes littering the internet, I came up with a creamy yet not cream-filled recipe for mushroom soup. It goes absolutely stunningly with some baguette slices topped with broiled Parmesan, or a little swirl of cream to fill out the flavors.

Pheasant’s Creamy Mushroom Soup

6 medium-large Crimini mushrooms OR 2 medium Portobellos, diced

6 button mushrooms, diced

1 rib of celery, sliced thinly

1/4 boiled, peeled potato (optional), diced

1/4 small yellow onion, diced finely

3 garlic cloves, peeled and minced

4 large walnut halves, minced

3 tbsp soy sauce (Aloha brand highly suggested)

4 1/2 c hot (near boiling) beef broth

 

In a small soup pot, saute the celery, potato if you’re using it, onion, garlic and walnut together. When the onion and celery are beginning to brown, move everything to a food processor. In the same pot, add all the mushrooms and saute until golden and wilted. Add those as well to the food processor. Start the food processor on low and process the entire mass until smooth and thick. While the processor is running, add the soy sauce.

Transfer the final, smooth blend to the original soup pot. Set the burner to medium and add in the beef broth slowly, stirring to combine. Taste and adjust for spices.

M liked this soup…granted, she preferred it once I’d added at least a half cup of cream and a tablespoon or so of butter to her bowl. She really likes her creamy goodness. For the rest of us, though, a nice swirl of heavy cream on top after the soup is dished up will do just fine. And, ah, a few drops of truffle oil never hurt it, either…enjoy!

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Filed under Autumn, Seasonal, Soup

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