Cream of mushroom soup
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
- FreezingFreezes well
- 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 optionsor 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)
- Place the dried mushrooms in a bowl and add 1 1/2 cups of water. Set aside.
- 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.
- Add the broth, dried mushrooms, and water and bring to a boil. Lower heat and add the cream.
- Using a blender, mix until smooth.
- Serve with steamed milk and powdered dried mushrooms (optional).