"it's not as good as your mushroom soup."
Since the weather has cooled down sufficiently, and permanently, we've been having soup as often as I can make it. Each time, I ask my love what he thinks of the soup. Usually I'll either get widened eyes and a smile while he's simultaneously stuffing another spoonful into his mouth, a barely audible grunt of satisfaction, or a simple 'it's good'; just depends.
However, with the past few soups I've made (which have been new recipes) he's given me the opening phrase as his only critique.
I ask him if he'd rather have onion soup or borscht, he says, 'mushroom'.
So I hope it comes as no surprise that I've made it at least once a week (and a half) this past month. I really don't mind either. It means I only need about a half hour to make dinner, and I get to stop by my favorite bakery on the way home to pick up a baguette.
I love using crimini mushrooms, they've got such a bold flavor. Must be because they're really just preemie portabellos. mmmm portabellos.
This soup was perfect to have during the past few weeks. It's been rainy since sunday, and then wednesday morning we awoke to the first snow of the season. Well, it was the first snow for this part of the valley; most other places had their first snowfall a few weeks ago. The delicate flakes always amaze me as they fall, it's so still, quiet, and very lovely.
sautéed mushroom cream soup
1 lb. sautéed mushrooms
4 cups vegetable, chicken or beef broth
1½ - 2 cups cream or half and half - more means creamier
2 - 3 Tablespoons flour
salt and pepper, to taste
Combine the flour with about 1/2 cup of the broth, set aside.
After you've prepared the mushrooms, add the flour and broth mixture, cook until thickened. Add the broth, and heat until at the desired temperature and consistency. Add the cream or half and half, adding salt and pepper, to taste.
and have a wonderful weekend.
I just got election day's internet purchase in the post today;
can't wait to go shopping.