Mushroom Soup

I write this as I am listening to the bulldozer and bobcat move dirt around our backyard. We have a water issue, so we’re getting that fixed. This guy has taken out a few hills and is flattening the backyard so we have a better system for the runoff. Because who likes flooded yards, basements, and barns? I have also let my almost 4 year old dig in the dirt as well – in the front yard away from the machines, of course. However, it is about 40 degrees outside today. I kind of feel bad he’s playing out there, but he’s got on a coat and hat, and he’s as happy as a clam. He was so insistent on going outside; in this cold.

Which leads me to say that we are right smack dab in the middle of soup season still! Though the weather will play tricks on us, it is February. And just because earlier this week it was near 80 degrees, that does not mean it will stay that way. I love winter, but I love warm weather too! Anyway, back to soups. I love them. They are incredibly fun to make, and even better to eat. Or drink. Or however you consume your soup. On a day like today, a good bowl of soup will warm your bones and make you feel cozy. Anyone else? Raise those hands! It does for me anyway!

So, what do you think of when someone says mushroom soup? Do you think of cream of mushroom soup, like the one from Campbell’s? They are one of THE MOST famous soup makers out there. Or, do you think of the clear mushroom soup that you might order at a Japanese restaurant? For me, my mind automatically thinks of a decadent and creamy mushroom soup. Homemade, not canned (sorry Campbell’s), and certainly not with all of the preservatives and other junk that a canned soup typically has.

When I came up with this soup, the calendar had just switched to 2019, so all of the New Year vibes were upon me. They still are, thank goodness. You know what they say – New Year, New You. Well, I wanted to make something that was as familiar as mushroom soup, but without the cream. I wanted to keep it as clean and healthy as possible, yet make it earthy and beautiful at the same time. I had just bought some Shiitake and White mushrooms and needed to use them in something. Bring on the soup idea. I actually debated about making this soup into an indulgent, creamy one. But the new year-new you part of my brain was screaming, NO – DON’T DO IT! Maybe next time.

I dug in my fridge and found I had a few simple ingredients that would make this work. And, with that, my mushroom soup was born. Here is what you will need to make this piping hot goodness.

Ingredients:

• 2 tbsp butter
• 1/2 medium onion, sliced
• 1 shallot, sliced
• 3/4 cup diced celery
• 3 large garlic cloves, coarsely chopped
• 2 tsp fresh thyme leaves
• 2 3.5oz packages of mushrooms*, rinsed and sliced thick
• 4 cups chicken stock
• 2 cups water
• 1-2 tsp sea salt, to taste
• 1/2 tsp black pepper

*Feel free to use any combo of mushrooms here. I used shiitake and white mushrooms.

How to: 

1. Melt butter in a large stock pot over medium heat.

2. Add onions, shallots, celery and garlic. Cook and stir until tender, but not browned; should be about 10 minutes.

3. Add thyme, mushrooms, chicken stock, water, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.

4. Remove from heat, ladle into bowls, and serve.

Serve this HOT! It will warm your bones on a cold day; you have my word! This would taste great along side a small salad. OR, you can make it really homey and cozy and pair it with some crusty bread and butter.