Easy, Quick, Soups, Travel inspirations, Vegetable dishes, Winter warmers
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Homemade cream of mushroom soup

Funny things happen once you find yourself stuck at home with a sore throat and the battle for Middle Earth unrolling in the background. It got me thinking that Hobbits, too, have a great passion for good food, surpassing even the greediest likings of Big People. Particularly, J.R.R. Tolkien’s small & homey people love mushrooms. Do you remember – when they have set off on their epic-journey-quest, firstly,  they shortcuted through a field of mushrooms? :)

Sam: Trust a Brandybuck and a Took.
Merry: What? That was just a detour, a shortcut.
Sam: Shortcut to what?
Pippin: Mushrooms!

As it happens, though, I am not a hobbit (my husband especially is happy about me not having hobbit feet), I share the everlasting love for mushrooms. We both do. Making a cosy warming bowl of this delicious soup was a great way to continue adventure with Frodo&Sam out of  the TV screen and keeping our bellies nicely full.

This full of earthy mushroom flavours soup is fairly quick and easy to make. A delightful dish, I am happy to revisit regularly. Try it with dinner today!

Homemade cream of mushroom soup

Preparation + cooking time: 35 min / Serves 2

We would need:

  • a knob of butter
  • 1 onion, finely chopped
  • 1 leek, white part, finely chopped
  • 1/2 tbsp. of caraway seeds
  • 2 cups of chicken or vegetable stock
  • 1 bay leaf
  • 1 big potato, diced
  • handful of mushrooms, cleaned and sliced
  • salt & pepper to taste
  • a pinch of grated nutmeg
  • 1 cup of double cream
  • a pinch of finely grated parmesan cheese (optional)
  • bits of fried mushroom for garnish (optional)

DIRECTIONS:

  1. Heat the butter in a large pan and gently fry onion and leek until softened. Stir in caraway seeds and cook for another minute.
  2. Pour in the stock, add bay leaf and bring it to the boil. Reduce heat to low, add potatoes and mushrooms and cover to simmer for about 15 minutes, stirring now and then.
  3. Remove from the heat, take out the bay leaf and leave to cool for 5 minutes.
  4. Pour in double cream and stir gently. Add salt and pepper, along with the nutmeg, then taste and adjust the seasoning.
  5. Serve in warmed bowls garnished with chopped mushrooms and grated parmesan cheese. Goes well with crusty bread. Bon app!

TIP:  Large open cup or brown cap mushrooms will give the best flavour.
For deep and intense flavour use a variety of dried wild mushrooms.  How to prepare dried mushrooms for cooking you can read here.

With love,
Marie

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