Cream of mushroom soup

Cream of mushroom soup
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I would like to tell you about the first woman who inspired my passion for cooking and the art of table setting: my first boyfriend’s mom.

Louisa was a career woman who ran numerous projects and managed a busy schedule, but who always took the time to cook for her family. I remember she kept a drawer in the kitchen for her cloth napkin collection, which she used to set a fancy table every night.

She was very inspiring, but I never had enough guts to tell her. I secretly dreamed of being like her one day, in my own home, with my family.

I realize today how infectious passion is and how easily it can be shared. Let’s say that Three Times a Day is my way of becoming someone’s Louisa.

Here’s one of her recipes, which I adapted slightly. She used to serve it in beautiful rustic mugs, to make it look like a mushroom cappuccino. She had such great ideas!

I’m also realizing, while writing this paragraph, that the only reason I miss my first boyfriend is because of his awesome mother hahaha!

  • ServesServes 2
  • Prep time10 min
  • Cook time15-20 min
  • Timeout-
  • FreezingFreezes well

Inspiration

Ingredients

  • 1/2 cup dried mushrooms
  • 1 1/2 cup water
  • 16 oz button mushrooms, sliced
  • 3 French shallots, roughly chopped
  • 1 tablespoon butter
  • 1/2 cup chicken broth
    Replacement options

    or vegetable broth

  • 1/2 cup 15% cream
  • Salt and pepper, to taste
  • Steamed milk, for serving (optional)
  • A few dried mushrooms, powdered in the food processor or a coffee grinder, for serving (optional)

Steps

  1. Place the dried mushrooms in a bowl and add 1 1/2 cups of water. Set aside.
  2. In a pan, melt the butter and sauté the shallots and fresh mushrooms for 10 minutes or until nicely browned. Season with salt and pepper.
  3. Add the broth, dried mushrooms, and water and bring to a boil. Lower heat and add the cream.
  4. Using a blender, mix until smooth.
  5. Serve with steamed milk and powdered dried mushrooms (optional).
Recipe published on August 19, 2018