It’s soup-er time and the living is easy…. Cool days call for a large bowl of soup with a salad, and a hunk of bread to round out the meal. Oh yeah! Since we are having cool and rainy weather in the Pacific Northwest, I thought it would be fun to cook up a different soup every day for a week. Are you up for the challenge?
Today’s soup is mushroom. Now I have to tell you I’m not a fan of mushroom soup. The only time I made mushroom soup in the past was to take it out of a Campbell’s can and add to another recipe or sauce. I’ve never made it from scratch to eat as a soup. So this is a challenge for me too!
What prompted me to make mushroom soup? I had a bunch of mushrooms that needed to be cooked and I wanted to try something new. I looked through several cookbooks and online for the perfect mushroom soup recipe and there were none I thought were great, and this could partly be due to the fact that I don’t like mushroom soup.
So I made this one up and it could probably use more tweaking, but it was quite palatable, even as is, even for me. And the recipients of my “test kitchen” gave it a thumbs up.
Serves 4
Save RecipeIngredients
- • 1 piece bacon or turkey bacon (optional)
- • 2-3 tbsp butter
- • 1/2 onion, chopped
- • 2-3 cloves garlic, minced
- • 12 ounces button mushrooms
- • 4 cups chicken stock or broth (homemade or store bought)
- • Salt and pepper
- • Grated parmesan cheese or dollop of sour cream
- • Flat leaf parsley
Instructions
- I started with my homemade turkey stock in a large sauce pan.
- Divide mushrooms in two stacks. Pulse 1/2 mushrooms in food processor or blender to break into small pieces. Sauté in fry pan with a pat of butter. Take out of fry pan and add to sauce pan.
- Fry up the bacon, drain and cut into small pieces. Add most to the sauce pan. Save a tablespoon or so of the pieces out to garnish the soup when serving.
- Sauté the other half of the mushrooms in the butter with the onions.
- Add garlic to the fry pan once the mushrooms and onions have cooked a bit.
- Put all ingredients together in the sauce pan and cook for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve with a sprinkle of bacon bits, chopped parsley, parmesan cheese and/or dollop of sour cream.
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