Cream of Crimini Mushroom Soup

I know I have come up with something good when, half way through an avid conversation, there’s a pause for appreciation of the yumminess they are eating.  This was the reaction to this seriously intense mushroom flavoured soup. 

It had been awhile since I had last made a mushroom soup and, knowing that cream soups are favoured, I set out to make a soup that had a deep earthiness while balancing that with a creaminess.  I was initially tempted to add leeks, but decided against it, wanting to stick to a really basic mushroom focused dish.  To that point, only half an onion was added to a whole pint of crimini mushrooms.  

Garlic and mushrooms are such a classic pairing, so I added what I believe to be 2 large cloves of garlic.  The clove was just massive – which is why I’m guessing it was about two in one.  I’ve added a picture, since I was really marked by how big the clove was!

From having made Duxelles mushrooms in cooking school, I knew that the key to really good mushrooms was to cook the juices out of them.  Once that is accomplished, the focus is on building flavor back into the little sponges that they are.  The mushrooms will cook down to nothing, and they will look kind of ratty and mushy, but the soup will ultimately be pureed so don’t worry about the look too much.  Besides, I’ve never really know mushroom soup to be that appealing looking.  The mushrooms will plump back up slightly once liquid is added back.

 

I figured brandy was a good option to deglaze the pan and scrape up all the brown bits.  I left that to simmer until all the brandy had been absorbed by the mushrooms or evaporated.  I then added just enough water to cover the mushrooms, brought it back to a boil and then reduced the heat to simmer for about 5 to 10 minutes.

Not typically a huge fan of kitchen gadgets, but a hand held blender really is handy for making pureed soups.  Give the soup a whirl and then add milk and cream, check the seasonings and you’re ready to serve!

A little longer to make than most soups, but still really easy to make.

Enjoy!

CREAM OF CRIMINI MUSHROOM SOUP

Serves 2 (as main) 

Preparation Time – 10 Minutes

Cooking Time – 1 Hour

Ingredients

• 1 tbsp. olive oil
• ½ onion – finely sliced
• 1 package crimini mushrooms – finely sliced
• 2 cloves garlic - minced
• ¼ cup brandy
• 2 cups water
• 1 cup milk
• ¼ cup 10% cream
• Salt & pepper

Preparation

1. In a Dutch oven set over medium heat, heat the olive oil.  Add the onions and cook until translucent, approximately 10 minutes.  Add the mushrooms and garlic and continue cooking until all the liquid has evaporated, approximately 20 minutes.
   
2. Deglaze with brandy, season with salt and pepper and simmer until the liquid has been absorbed and evaporated.  Add the water (to cover the mushrooms by about an inch) and season with salt and pepper.  Bring to a boil, reduce heat and simmer for 10 minutes.
   
3. Purée with a hand blender.
   
4. Add milk and cream, stir to combine and heat through.  Check seasoning.
   
5. Serve with crusty bread.