Friday, September 16, 2011

Pureed Mushroom Soup




I have reached mushroom nirvana!


This soup is pure, unadulterated mushroom goodness and goodness is the perfect word to describe this soup. Since it's pureed, it's creamy as hell, yet, if you can believe it, has no cream, milk and only 2 tbsn. of olive oil! The addition of 1 single potato makes it thick and luxurious and it really is magical. If you love mushrooms, this soup is for you. It's pure mushroom flavor and super easy to make.



Pureed Mushroom Soup
Yields: 4 - 6 servings
Adapted from here.

2 tbsn. olive oil
1 onion, coarsely chopped
3 cloves garlic, coarsely chopped
coarse salt and freshly ground pepper, to taste
20 oz. button mushrooms, trimmed and quartered
1 baking potato, peeled and cut into 1" chunks
2 sprigs thyme, leaves taken off the stem
2 14.5 oz. cans of reduced sodium chicken stock

In a large pot, heat the oil over medium heat. Add the onion and garlic and season with salt. Cook, stirring occasionally, until softened, about 5 - 7 minutes. Add the mushrooms, potato, thyme, broth and enough water to cover, about 2 - 3 cups. Bring to a boil, reduce the heat to medium and simmer until the mushrooms and potatoes are tender, about 20 - 30 minutes. Using a blender or an immersion blender, puree the broth and veggies until smooth. If using a blender, work in batches and fill only halfway, allowing the heat to escape. Transfer to a clean pot as you work. Adjust the soup's consistency with a little water if needed, and season to taste with salt, pepper and lemon juice.


13 comments:

  1. living on the edge with this one lol :)

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  2. thanks for this! it inspired me to make a batch myself :)

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  3. def, going to try and make this tomorrow night, thanks!

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  4. Hello, first time on your blog and I must say, just reading you puts a smile on my face and makes me want to spread this joy of cooking even more.
    I will definitely try this mushroom experience!
    M, from Reunion Island

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  5. Whoa, brilliant! I love mushroom soup but I don't think I've ever actually made it for myself! Pureeing is such a great idea to get the creamy texture without cream (not a favorite of mine).

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  6. going to make this tomorrow night in celebration of my new stick blender which my dad bought me (he's an impulsive shopper!) and which I have no idea what to cook with!

    One question: in the UK stock doesn't come in cans so I just wanted to check, does this recipe call for 29oz chicken stock, plain and simples? Or is a can of chicken stock more complicated than that- in need or dilution or something?

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  7. @ Maeva: aww hope you liked your visit! come back anytime ;)

    @ Rachel: this one is so simple it's crazy and the results are nothing short of amazing!

    @ Helen: ooooh i wish i had a stick blender! our chicken stock comes in 14 oz. cans (equivalent to 1 3/4 cups of stock). i like to use low sodium, then add more salt to the soup if needed. i don't think your stock should need dilution though - hope that helps!

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  8. Gorgeous photography and styling, Michelle! I am so impressed that you made a light brown soup look so delicious.

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  9. @ Cookie & Kate: thanks! it sure was a challenge - props props props!

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  10. I agree with Cookie + Kate: brown food takes talent! Love you rich, saturated colors.

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  11. An awesome article, thanks for sharing it.

    HD Cafe

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  12. you are a lifesaver. you hear that?? a life... saver... i LOVE mushrooms, but absolutely can't stand the texture (that's how my mom won my heart with her beef stroganoff, always putting in that can of cream of mushroom soup even though she told me it was cream of chicken when i was little)

    just came across your blog in the blogosphere (nerd, i know), and i LOVE it!! can't wait til i have the time to go back and read some more articles, and see what more you have in store in the future too :D

    toodles.
    j + h @ beyond the stoop

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