Simply Velvet Cream of Mushroom Soup

28 Feb
Simply Velvet Cream of Mushroom Soup

Simply Velvet Cream of Mushroom Soup

So if you’ve been following this very simple man you know how I feel about soup. I absolutely, obsessionately, lose sleep at night love soup. It`s reached a sickness kinda level. Well, surprise, I have one for you today but I have to say you should, no you have to make this! This simple man`s plan to healthier eating today is Simply Velvet Cream of Mushroom Soup.  I know, when you think of Cream of Mushroom Soup the 1st thing that comes to mind is that can in your pantry, & that`s not a bad thing. There`s a reason it`s been a staple for year`s. I`m not knocking it, just saying with a few minutes in the kitchen  you can make a silky smooth, velvety, shroomy (not sure if that`s even a word but works for me) completely swoon worthy pot of love. Some might remember or know what I`m talking about but there`s an old cartoon where there`s a dog given some sorta scoobie snack. He elevates & floats down like a feather in pure bliss. That`s the best way to explain how I felt when I had a spoonful. It`s that good!
A quick note, I added Huitlacoche or corn mushrooms to this soup. Some may not know what it is but here`s a quick definition: Also known as Mexican corn truffle, maize mushroom, huitlacoche, and cuitlacoche, corn smut is a gray fungus that attacks ears of corn, causing kernels to swell dramatically in size.
Farmers view the growth as a plague that destroys corn crops, but in Mexico, corn smut has been a prized delicacy for centuries, dating back to the time of the Aztecs. Huitlacoche commands high prices for its earthy, smoky flavor, which is often described as a cross between that of mushrooms and corn.
You can probably find this in a Mexican grocery or well stocked super market. If not you can leave it out but it really adds earthy depth to this soup.
Here`s what you’ll need for your Simply Velvet Cream of Mushroom Soup:
Mushrooms- 12 oz, Crimini,  button or what you like sliced
Corn Mushrooms, Huitlacoche -6 oz fresh or canned
Butter-1-2 Tablespoons
Onion- 1/2 diced
Chicken Stock- 4 cups
White Wine- 1 cup
Thyme- 1/2 teaspoon dried or a few sprigs fresh
Cream- 1 cup
S & P to tasteCream of Mushroom Soup1

The stars of the show!Cream of Mushroom Soup2Heat the butter in a stock pot over medium high heat & add the onion, mushrooms & huitlacoches. Cook, stirring occasionally until well browned & the mushrooms have released their juices, 8-10 minutes. Be patient here, we`re developing flavors. Cook until most of the liquid has evaporated.Cream of Mushroom Soup3 Add the garlic & cook a minute more. Now add in the wine. Stir & cook until evaporated as well, another 4-5 minutes.Cream of Mushroom Soup4

Add in the chicken stock & thyme. Cover, bring to a boil & reduce heat to a simmer for about 45 minutes. Cream of Mushroom Soup5 Working in batches transfer your soup to a blender & give it a whirl until completely smooth. Always be careful when blending hot liquids. Don`t fill the blender more than half full and remove the center piece of the lid so the steam can escape. Covering with a kitchen towel is always a good idea.Cream of Mushroom Soup6

Once blended return to the pot.Cream of Mushroom Soup7

Add the cream.Cream of Mushroom Soup8

Cream of Mushroom Soup9

Give it a good stir until fully incorporated. Just about there. Heat until your happy but don`t let it boil. Adjust seasoning to taste.

Simply Velvet Cream of Mushroom Soup

Simply Velvet Cream of Mushroom Soup

Serve & enjoy your Simply Velvet Cream of Mushroom Soup!!!

Simply Velvet Cream of Mushroom Soup

Simply Velvet Cream of Mushroom Soup

Simply Velvet Cream of Mushroom Soup

Ingredients

  • Mushrooms- 12 oz, Crimini, button or what you like sliced
  • Corn Mushrooms, Huitlacoche -6 oz fresh or canned
  • Butter-1-2 Tablespoons
  • Onion- 1/2 diced
  • Chicken Stock- 4 cups
  • White Wine- 1 cup
  • Thyme- 1/2 teaspoon dried or a few sprigs fresh
  • Cream- 1 cup
  • S & P to taste

Instructions

  1. Heat the butter in a stock pot over medium high heat & add the onion, mushrooms & huitlacoches. Cook, stirring occasionally until well browned & the mushrooms have released their juices, 8-10 minutes. Be patient here, we`re developing flavors. Cook until most of the liquid has evaporated.
  2. Add the garlic & cook a minute more. Now add in the wine. Stir & cook until evaporated as well, another 4-5 minutes.
  3. Add in the chicken stock & thyme. Cover, bring to a boil & reduce heat to a simmer for about 45 minutes.
  4. Working in batches transfer your soup to a blender & give it a whirl until completely smooth. Always be careful when blending hot liquids. Don`t fill the blender more than half full and remove the center piece of the lid so the steam can escape. Covering with a kitchen towel is always a good idea.
  5. Once blended return to the pot.
  6. Add the cream.
  7. Give it a good stir until fully incorporated. Just about there. Heat until your happy but don`t let it boil. Adjust seasoning to taste.
  8. Serve & enjoy your Simply Velvet Cream of Mushroom Soup!!!
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