Quick as a flash we are firmly in soup weather. Last night we had a frost and surrounding towns had a dusting of snow. I am so not ready for winter but Mother Nature doesn’t want to listen to me. She doesn’t want to listen to the pepper plants either. I will be pickling and preserving as much as I can this week so they won’t go to waste. My Hot Pepper Jelly is first up.
At the end of my in-laws visit we did a tapas night and I planned way too many dishes, enough for an army, so there were many mushrooms leftover and I needed to use. I thought cream of mushroom soup would fit the hearty bill for the cold weather. This is so incredibly easy to make and the flavours are so good! Perfect to have in your dinner “toolbox” when life gets crazy.
Technique for Cream of Mushroom Soup:
Prep all your ingredients before cooking. Slice the mushrooms so that they are somewhat chunky.
In a saucepan, melt the butter and begin to brown the mushrooms. Do this for several minutes, the longer you do it the more flavour you will get. Once they start to brown add the onion. Allow them to become translucent. Then add the garlic and fresh thyme.
Cook for a couple of minutes. If the mushrooms have sucked up too much butter add a bit more to make a roux with the flour. Add the flour and cook for another couple of minutes.
Slowly add the beer as it can get really fizzy.
Add the veg bouillon and bring to a simmer. Season with sea salt and pepper. Simmer until just before dinner.
Add the cream and serve immediately.
My husband made delicious Ciabatta to go along with it.
Cream of Mushroom Soup
A hearty soup for the cold nights. Perfect when you are having a busy week.
- 2 cup mushrooms, sliced
- 3 tbsp butter
- 1 cup onion, sliced
- 2-3 cloves of garlic, finely chopped
- 2 teaspoons fresh thyme
- 2 heaping tbsp flour
- 1 cup wheat beer 8oz
- 2 cups vegetable bouillon
- 1 cup heavy cream
- pinch sea salt
- pinch ground black pepper
Melt the butter in a saucepan. Add the mushrooms and cook for several minutes to brown the mushrooms. Then add the onions. Cook until the onions are translucent.
Add the garlic and thyme and cook for a couple of minutes. If the mushrooms have soaked up too much butter add a bit more before adding the flour. Cook again for a few minutes then add the beer. Bring to a simmer.
Add the vegetable bouillon. Season with the sea salt and pepper. Simmer until it's near dinner time. Add the cream then and bring back up to a simmer. Serve with crusty bread.