Cream of mushroom soup is just what it sounds: a comforting creamy soup popular across cultures for its smoothness and depth of taste.
I simplified this one as much as I possibly could. I bought some vegetable stock because I was too lazy to make some, and even used the blender for the last step. No flour needed. No roux. Nothing. (If you want to make some of your own stock, here is how.)
As the main ingredient I got some cremini mushrooms, which it turns out, are baby portabellas. You can adjust everything to your liking for this one, especially mushrooms. Try shiitake, or actual grown up portabellas.
Just a few ingredients, 30 minutes, and some chips and you are in for a very filling lunch. And if you are in a mushroom mood, but for something less creamy, you can go for the non-creamy mushroom soup from Herzegovina, mushroom goulash, and drunken mushroom risotto.
Montenegro Shepherd's Cream of Mushroom with Porcini (Čobanska Krem Supa od Vrganja)
Ingredients
- 2-3 tablespoons oil olive, vegetable, sunflower, avocado or coconut all work
- 1 onion medium; yellow or white; peeled, and diced or minced
- 1-2 carrot(s) medium; peeled, and diced or minced
- 1-2 garlic clove(s) peeled and minced
- 9-11 ounces mushrooms portabella, cremini, shiitake, or a mix of
- 1 cup dry white wine pinot grigio, chardonnay or other dry white wine; substitute with non-alcoholic white wine, or grape juice
- 3-4 starchy potatoes medium; Russet, Yukon Gold, or old potato; peeled and diced small
- 3 cups vegetable broth or water with dissolved bouillon, or stock powder
- salt and pepper to taste
- 1-2 tablespoons dry parsley minced; or double that fresh parsley
- (Optional) thickener 1-2 teaspoons starch or flour, or a few tablespoons of heavy cream
Instructions
- In a deep pot, heat the oil and add onion. Sauté over medium until onions become translucent (about 5 minutes). Add carrots and continue sauteéing a few more minutes. Finally, add garlic and mushrooms and continue sauteéing until the water from the mushrooms almost evaporates. HOW LONG
- Add white wine to the pot and simmer until it evaporates. HOW LONG
- Add potatoes, seasonings, and broth. Cook for HOW LONG or until the potatoes are fork tender.
- (Optional) if you'd like to thicken the soup even more, add a thickener. Cook for 2-5 additional minutes and serve.
- Serve warm, with a slice of homemade bread, cornbread, fried dough balls, a side salad, or another side of choice.Store in the fridge, in an airtight container, for up to 24 hours. Discard past this time as both mushrooms and potatoes are volatile.Reheat using a preferred method. Only reheat as much as you plan to eat.
Notes
- Nutrition Information
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