Creamy Mushroom Soup
Momma Tucker (Craig’s mom) made us some delicious mushroom soup over the winter holidays, and the snow-flurried weekend had us craving more of it. So, we set out to make our own version using oyster mushrooms we had in the fridge.
Kikki remembered that Momma Tucker used marsala in her soup, so that was a requirement; otherwise, we were up for experimentation. We browsed through various recipe websites, but all the recipes we found called for ridiculous amounts of butter (e.g., 1/2lb) and other fatty dairy products (e.g., 1 c half-and-half PLUS 1 c of whipping cream). So, we set out to compromise on the fat while still maintaining the richness and creaminess that makes mushroom soup such a treat.
We think it was a success! (And we also think you could cut down a bit on the liquids and make a really tasty pasta sauce with these ingredients).
- 1 yellow onion, chopped into small pieces
- 2 cloves of garlic, minced or thinly sliced
- 5-7 cups of mushrooms (we used about 6 cups of thinly sliced silver oyster mushrooms)
- 3 tbsp butter (we didn't say our soup was fat free!)
- 2 tbsp flour (we used oat flour, because we had it, but the typical "go to" seems to be all-purpose wheat flour)
- 1/2 cup marsala wine
- 2 1/2 cups of stock (we used organic vegetable stock, but probably chicken would work fine, too)
- 1/2 cup half-and-half
- 1/2 cup 2% milk
- salt
- pepper
- Melt butter in large saucepan. Once the butter is melted, add the onions, garlic, and a small pinch of salt. Cook until the onions begin to caramelize.
- Turn the heat up to medium-high and add in the mushrooms. Cook, stirring frequently, until the mushrooms begin to slightly brown.
- Add flour, another pinch of salt, and a dash of pepper to the mushroom and onion mixture. Mix well and make sure you scrape the bottom of your pan so that the flour doesn't burn and gets well incorporated. Cook-and-stir this for about a minute. Add your wine and cook-and-stir for an additional minute.
- Add vegetable broth and bring to a boil. Once it boils, reduce heat low or med-low and let your soup simmer for about 15 minutes. Taste it and adjust salt and pepper as needed.
- Reduce heat. Add half-and-half and milk and stir until heated through. (Don't boil!)
- We garnished our soup with some fresh parsley and served it with our Crispy Kale Salad. (Note: we subbed pistachios and cranberries for the pumpkin seeds and cherries in our original kale salad recipe).
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