How to: Recipe Makeover – Creamy Mushroom Soup

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I’ve been polling.

It turns out 100% of all How to Eat followers polled want to see a new soup recipe.

OK, perhaps that’s a bit misleading.

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I polled one person and she wanted a soup recipe, which I thought it was a really good idea.

So I stopped polling and made soup.

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A knock your socks off delicious and dare I say, healthy, cream soup.

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Using loads of meaty mushrooms practically makes this soup a meal in itself.

Subbing evaporated milk for what would normally be heavy cream or half and half also gives it a much less indulgent finish without even knowing it.

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It’s the small details in this recipe – the dried porcini mushrooms, the balsamic vinegar and the fresh parsley that really make it stand out as a ‘recipe makeover’ you would never realize was made over.

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Enjoy,

Erin

Creamy Mushroom Soup

Serves 4-6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 Small yellow onions (finely chopped)
  • 2 cloves garlic (minced)
  • 24oz crimini mushrooms (sliced)
  • 0.5oz dried porcini mushrooms
  • 1 cup warm water
  • 2 cups vegetable stock
  • 1 - 370mL can skim evaporated milk
  • 3 tablespoons all purpose flour
  • 2 teaspoons balsamic vinegar
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon fine sea salt (more or less to taste)
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)

Note

Dried and rehydrated porcini add a really nice richness and depth to this soup, but you can definitely get away without them if you can't find them.

Directions

1. In a small bowl, cover dried porcini mushrooms with warm water and let stand for 10 minutes. Remove mushrooms from water and slice them. Reserve the soaking liquid.
2. Heat butter and canola oil over medium heat. Add onion and sauté for 3 minutes until softened. Add garlic and sauté for another minute. Add crimini and porcini mushrooms and sauté for an additional 5 minutes.
3. Add reserved soaking liquid and vegetable stock, bring to a boil, cover and reduce to a simmer for 20 minutes.
4. Meanwhile, whisk flour into the evaporated milk until dissolved. Add the milk and flour mixture to the pot and allow to simmer for 3 - 5 until slightly thickened.
5. Add vinegar, parsley and salt and pepper. Remove from heat and serve.

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