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.
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.
A knock your socks off delicious and dare I say, healthy, cream soup.
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.
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.
Creamy Mushroom Soup
- 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)
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.
||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. |
||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. |
||Add reserved soaking liquid and vegetable stock, bring to a boil, cover and reduce to a simmer for 20 minutes. |
||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. |
||Add vinegar, parsley and salt and pepper. Remove from heat and serve. |