Dot Com Dinner Chef - Battle Mushrooms

After cooking so much meat, I decided to try something a little different so I went to town in the mushroom section at the grocery store. I had picked out a bunch of Shittake, Portobello and regular white button mushrooms. So what do you do with a whole bunch of your favourite mushrooms?  I created this…

Mushroom soup has always been one of my favourite soups for as long as I remember. The fresher, the better. None of this canned Campbells crap. Since I hadn’t created any soups for a while, I thought I’d take a crack at creating my own mushroom soup from scratch. Here are the steps to creating one of the best mushroom soups ever…

Starting off with some leeks, shallots, salt and pepper and thyme, I sauted things for a little bit until tender.

Next I added the mushrooms and sauted till all the liquid coming from the mushrooms is evaporated. I took a quarter of the mushrooms aside to add back in later.

I then added some wine and continued to cook till the wine was nearly evaporated. When the wine hit the mushrooms, it smelt so good!

I then added some flour slowly to the mushrooms and cooked the mix till the flour was well incorporated. I know it looks a little gross, but trust me, this will turn into a thing of beauty.

At this point, I added chicken broth and cooked til the mixture was well incorporated into the broth. I also adjusted the taste with nutmeg and salt and pepper to taste.

In order to get that mushroom to the creamed stage, you’ll need to blend the mixture. I chose to use a handheld blender, but some people may find it easier to just use a blender.

Finally, you’ll want to add some heavy cream and some sour cream to get that signature smooth and creamy look.

Just give it a final whisk, add in the mushrooms that were pulled earlier on and serve with fresh chopped parsley and some of your favourite dipping bread. You can even use a bread bowl if you want. That’s how you make a wicked mushroom soup from scratch. Bon Appetit!