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Show the cold weather WHO’S BOSS and enjoy a bowl of Cream Of Wild Mushroom Soup!
I’ve been a lover of mushroom soup since I was a little girl. I have fond memories of my babysitter Margret warming me up Campbells Cream of Mushroom soup after play school. It was one of those things I would never get sick of, no matter how many times I had it for lunch. There was always something so satisfying about it to me. Even now; there still is.
‘GROW YOUR OWN’ mushroom kits at the San Francisco Ferry Building
This would of been such a cool idea for a school science project. Teachers take note!
Even after I had grown up and entered into elementary school, it was still my trusty go-to for lunch. I refused to bring sandwiches like the rest of the kids. I had this phobia of soggy bread and on the few occasions I packed a sandwich, it always found its way to the garbage can. After a tough game of calling my bluff, my mum Cynthia finally conceded. She realized that I wasn’t playing; I would rather starve than eat soggy sandwiches. This was war.
Back in the day I would bring this massive stainless steal thermos with me to school every.single.day. Do kids still do that? Or am I aging myself beyond belief? Whatever the case, it was genius! I brought soup with me everyday to school, often times Cream of Mushroom and it would always be steaming hot, even by lunchtime.
I grew up in Nova Scotia on the East Coast of Canada. If you’re not familiar with East Coast winters, they’re really reaaaally cold . It’s a lovely place with it untouched beauty and the people are so kind and down to earth. Just make sure to do yourself a favor and visit in the summertime!
As a child and then teenager, one of my favorite ways to warm up was over a bowl of cream of mushroom soup. Nowadays it’s like nostalgia in a bowl. This is a grown up version of one of my all time favorite soups, I think the childhood me would be proud of :)
You can use a combination of whatever mushrooms you have available. I like the texture combination of Shiitake, portobello and crimini mushrooms.
This afternoon I’m getting cozy with a large cup of Cream Of Mushroom Soup! Talk about nostalgic!
- 5 oz fresh shiitake mushrooms
- 5 oz fresh portobello mushrooms
- 5 oz fresh crimini or porcini mushrooms
- 1 tbsp good olive oil
- 1 stick and 1 tbsp unsalted butter, room temperature
- 1 cup yellow onion, chopped
- 1 carrot, chopped
- 2 sprigs fresh thyme & 1 tbsp minced thyme
- 2 cups leeks, chopped(white & light green parts only)
- ¼ cup all purpose flour
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup half & half
- ½ cup flat leaf parsley, minced
- Kosher salt & freshly ground pepper, to taste
- CLEAN mushrooms by wiping them with a paper towel. It’s important not to wash the mushrooms.
- In preparation of the Mushroom Stock separate the stems from the caps and slice the caps into ¼′ slices. Set aside. Discard any unwanted parts and coarsely chop the mushroom stems. Set aside.
- Heat Olive Oil and 1 tbsp of the butter in large pot. Add the chopped carrot, onion, mushroom stems, sprig(s) of thyme, 1 tsp salt, ½ tsp pepper and cook over medium/low heat for 10-15 minutes, until the veggies are tender. Add 6 cups water and bring to a boil, reduce heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have approx. 4½ cups Mushroom Stock, if not add some water
- In a large pot heat the remaining butter and add the leeks. Cook over low heat for 15-20 minutes until leeks start to brown. Add sliced mushrooms caps and sautee for 10 minutes, or until they are brown and tender. Add the flour and cook 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1½ tsp, 1 tsp pepper and bring to a boil. Reduce heat and let simmer for 15 minutes. Add cream, half & half, parsley, salt and pepper to taste, heat thoroughly but do not boil. Serve hot!
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SERVE IN A WHITE DISH TO MAXIMIZE THE POP OF COLOR
This recipe is a freaking all-star in my eyes for a variety of reasons. It’s insanely quick and simple to make and the combination of flavors is on point. I’ve never made this for someone and not had them ask for seconds and/or the recipe. That’s always a promising sign!
FROZEN PEAS ONLY TAKE 3 MINUTES TO BOIL
I’m a big ‘soup for dinner’ kind of lady and this Lazy Pea Soup with Mint & Crème Fraîche is a regular on the rotation. I usually serve this soup warm but I’ve had it chilled during a heat wave and it was a life saver! My fiancé insists this tastes better chilled so you’ll have to let me know what you think!
I would absolutely recommend making this recipe if you’re having people over and want a low stress meal. I always try to make this recipe a day or two beforehand because it tastes SO much better after the flavors have married. I’m all about low maintenance recipes when I’m entertaining.
Serve this alongside Heirloom Tomato Salad with Burrata & Balsamic Glaze, Chickpea & Avocado Salad with Herb Quartet or Lemony Orzo Salad With Asparagus & Shrimp and you’re set! A soup and salad combo has never tasted so good!
This soup doesn’t normally last long in my house. When I make soup I tend to eat it all day, everyday, until its gone. For those of you who don’t have a unnatural love for soup, this recipe freezes incredibly well.
This vegetarian recipe is my ‘little black dress’ of soup. It can be served casual or dressed up and is always consistent!
FOR A PLAYFUL TAKE ON THE CLASSIC CUP OF SOUP, SERVE IN A TEA CUP.
For a playful take on the classic cup of soup, try serving in vintage tea cups. If you would like to make this vegan, simply omit the crème fraîche or sub for unsweetened coconut cream. I’ve made this recipe vegan style before and I enjoyed it just as much.
Enjoy! xx
MAKE THIS VEGAN BY SKIPPING THE CRÈME FRAÎCHE
- 2 tablespoons unsalted butter
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped yellow onion
- 4 cups vegetable stock
- 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
- 1 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup crème fraîche (or sub unsweetened coconut cream to make vegan)
- ½ cup freshly chopped chives
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
- Add the vegetable stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender(frozen peas will take only 3 minutes).
- Remove the pot from heat, add the mint, salt, and pepper.
- Using an immersion blender, blend soup by hand until you reach your desired consistency.
- Whisk in the crème fraîche and chives.
- Taste for seasoning
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