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
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
The stars of the show!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. Add the garlic & cook a minute more. Now add in the wine. Stir & cook until evaporated as well, another 4-5 minutes.
Add in the chicken stock & thyme. Cover, bring to a boil & reduce heat to a simmer for about 45 minutes. 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.
Once blended return to the pot.
Add the cream.
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.
Serve & enjoy your Simply Velvet Cream of Mushroom Soup!!!