CREAMY MUSHROOM SOUP

Fall is mushroom picking season and this year there are plenty.  Growing up our family had a tradition of picking mushrooms.  There were certain mushrooms that we picked in the Spring and others varieties in the Fall, these were fun times, family times.  Mom and Dad would  get us ready, Mom would pack a picnic lunch, Dad would get the pails and knives ready and into the truck.  In those days my brother and sisters (and sometimes a Cousin or two) got to ride in the back of the truck.  It sure was an adventure with the wind in our hair (bugs in our teeth) and all the fresh mountain air.  Up we would go with Mom and Dad inside the cab of the truck with Mom checking on everyone in the back and sometimes that 'finger would go wagging' .....but all in all we made it up to Dad's 'special' spots and off we went, always with my parents in sight, looking for the mushroom of the day.   Once back down from the mountain, it was time to clean and wash the mushrooms in preparation for the next step of either cooking some up for supper, pickling a batch and also canning up many jars to eat over winter. Growing up with life lessons such as this we continue to look for those mushrooms year after year. What fond memories, such a great family outing....I  miss those times but will always have them in my memories which I can draw upon at any time I wish to reminisce.....like hugs from the family.  My Mom made a delicious Mushroom Soup from some of the mushrooms we would bring home.  This recipe I am posting  is a simple version of my Mom's -   using mushroom I purchased from the grocery store but if you are lucky enough to have wild mushrooms, even better..... this soup comes together nice and quickly, perfect for today's busy family.







Creamy Mushroom Soup





The ingredients you will need.

The onion and garlic sautéed in some oil.

The shitake and button mushrooms have been added.

Seasoned with some thyme, salt and pepper.

After cooking for 10 or so minutes the mushroom mixture is looking very nice.

The milk and cream and broth mixture ready for the pot.

The milk/cream/broth mixture added to the sautéed onion and garlic

Flour has been added and then simmered until thickened.

The mushroom mixture is added back into the pot.

A few more minutes simmering and the mushroom soup is ready.

The whole house smells wonderful, soup is ready for our meal.
All that is needed is some fresh bread, butter and perhaps some cheese.
Enjoy.

 

  

OLD FASHIONED MUSHROOM SOUP  RECIPE

 



1 tbsp (15 ml) vegetable oil

1 small onion

4 cups (1 L) sliced shitake, button or brown mushrooms

1 tsp (5 ml) dried thyme leaves

1/4 tsp cayenne pepper flakes

1/2 tsp (2 ml) pepper

1/4 tsp (1 ml) salt

1 tbsp (15 ml) butter

2 tbsp (30 ml) all-purpose flour

2 cups (500 ml) vegetable broth

2 cups (500 ml) whole milk or ( 1 3/4 cup 2% milk and 1/4 cup whipping cream)



Preparation

In deep pot over medium, heat oil. Add onion and cook, stirring occasionally, for 5 minutes. Increase heat to high and add mushrooms. Cook, stirring often, for 5 minutes or until browned.
 Stir in thyme, pepper and salt; remove mixture from pan and reserve.

 Return pan to burner; reduce heat to medium-low. Melt butter in pan; sprinkle in flour.
 Stir until lightly browned. Add splash of broth; stir until smooth.
Add remaining broth and milk; stirring, bring to a boil.

 Cook, stirring, for 10-12 minutes or until slightly thickened. Stir in reserved mushrooms and any accumulated juices. Cook, stirring, for 5-7 minutes or until mushrooms are heated through.
Taste and adjust seasoning, if necessary.

“Don't ask yourself what the world needs.
 Ask yourself what makes you come alive and then go do that.
Because what the world needs is people who have come alive.”
Howard Thurman