I'm enjoying a big bowl of delicious homemade mushroom soup on this blustery day. I'm thankful for strong stone walls, which keep out the wind, and a little girl who got into the snow day spirit and slept late. Glorious!
So back to the mushroom soup- recipe is adapted from Taste of the South Comfort Food. Are y'all sick of me talking about this magazine yet? Have you bought it? Anyway, this creamy portobello bisque ain't no Campbells. It is seriously tasty- rich and earthy.
Creamy Mushroom Soup
1/4 cup butter
2 T olive oil
2 cups chopped onion
1 (heaping) cup chopped celery
1 T minced garlic
1 1/2 t chopped fresh thyme
3 8 oz packages of sliced baby portobello mushrooms
1/3 cup all purpose flour
1/2 teaspoon slat
1/2 teaspoon freshly ground black pepper
6 cups low sodium chicken broth
1 cup heavy cream
1. In a dutch oven, heat the butter and olive oil over medium heat until the butter is melted. Add the onion and celery and cook for 5 minutes. Add the garlic and thyme and cook for another couple of minutes. Add the mushrooms and cook for 15 minutes, stirring frequently. Add the flour, salt and pepper, and cook for 2 minutes stirring constantly. Gradually whisk in the chicken broth, whisking until smooth.
2. Bring to a simmer, cook for 20 minute, stirring occasionally. Add cream and cook for 15 minutes.
Garnish with fresh thyme and enjoy!
Mmmm. Well, I am off to revise some documents. For those who have asked, I am wholeheartedly enjoying my new gig. I have been inundated with work, so balancing everything is a bit bonkers at times, but I love the flexibility and everything I am doing. Especially all the time I get to spend with this little boss-