It’s been rainy and gloomy these past few days. All I wanted to do was stay in and have a bowl of mushroom soup, my ultimate comfort food next to instant noodles.
I grew up eating the traditional Campbell’s mushroom soup and I must admit that I love it up to this day. I can eat it daily and not complain, but as I always say nothing beats the real thing. You can use fresh button mushrooms or wild mushrooms. Both are fine with me, either way the result is heart-warming and delicious.
1 pound regular white button mushrooms, cleaned and quartered
3 tablespoons butter
2 tablespoon minced shallots
2 cloves garlic, minced
1 tablespoon chopped fresh thyme or dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 tablespoon of water
Minced parsley for garnish
Place the mushrooms in a food processor and coarsely chop them.
After, melt the butter in a large saucepan under medium heat. Sauté the garlic and shallots in butter for 2 minutes or until the garlic is fragrant and the onions are translucent. Add the mushrooms and thyme. Cook it for 12-15 minutes or until the liquid from the mushrooms evaporates.
Pour in the chicken stock into the saucepan; set the heat to high and bring it to a boil. Reduce the heat and let it simmer for 10-15 minutes or until the mushrooms are tender.
Stir in the cream and cook it for another 5 minutes. Add the cornstarch mixture and let it simmer for 5-8 minutes or until the soup thickens, stirring occasionally. Season it with salt and pepper. Ladle the soup to individual bowls and garnish with minced parsley. Serve immediately.
Photo Courtesy Of: pathlost