Description
Luscious, thick, beautiful cream. You have a carton, now the question is, what to do with it? The tendency is to want to feature it alone, as in a panna cotta or as crème brulee. While both desserts are irresistible, this creamy mushroom soup is somewhat less caloric and can be featured as the main dish.
Ingredients
- 2 tablespoons Kalona SuperNatural™ Unsalted Butter
- 1/2 cup diced leek or onion
- 2 tablespoons chopped parsley
- 1 pound mushrooms, washed and chopped
- 1 garlic clove, chopped
- Sea salt and freshly ground pepper
- 1 piece firm-textured bread or 1 cup bread crumbs
- 3 cups commercial mushroom stock from a 1 quart package
- 1/2 to 1 cup Kalona SuperNatural™ Whipping Cream
Instructions
- Melt the butter in a wide soup pot over medium-high heat. When it foams, add the shallot, cook for several minutes, then add the mushrooms and stir will to coat with the butter. Season with 1/2 teaspoon salt. Cook over medium heat until their liquid is released, then add the garlic, bread, and stock. Bring to a boil and simmer, covered for 15 minutes.
- Puree the soup in a blender, leaving it a bit textured with flecks of mushroom, and then return the soup to its pan. Add salt to taste. Pour in the cream, swirl it into the mushrooms with a spoon, and season with pepper. If the soup is too thick, add the remaining 1 cup mushroom stock to thin, as needed. Garnish with minced parsley and freshly ground pepper.
Notes
Any soup will be richer with cream, and not just a teaspoon full but up to a cup for 6 cups soup. The soup itself can be made of humble ingredients, such as chard, lentils, carrots, mushrooms, but with the cream it becomes instantly elevated.
While I seldom make anything with this much cream, this soup is one exception. A healthy splash really brings all the flavors together. Plus, it’s a joy to make and a pleasure to view –all pebbly with its swirls of cream and black pepper. Because it’s rich, you can serve this in small (1/2-cup) portions.
- Category: Soup
- Cuisine: American