Chunky Cream of Mushroom Soup

“It’s the friends you can call up at 4 a.m. that matter.” Marlene Dietrich

This chunky cream of mushroom soup has superpowers.  We all know how good mushrooms are for our health and this soup packs 16 ounces of fungi and boasts 2 cups of carrots too.  It is flavored with a whopping 5 bay leaves.  It is thick and creamy, but made with milk not cream.   As far as cream of mushroom soups go, this one is outstanding.  But the superpowers I am talking about have nothing to do with the nutritional goodness of the soup and everything to do with its secret ingredient: love.  Over the years, It has nourished me back to health after surgery and comforted me while nursing a cold.   It recently made everything right in the world again as stressful construction in our home dragged on into a second month.  A dear friend knows how much I love this soup and it miraculously shows up at my doorstep just when I need it most, enveloping me with the warmest hug in the whole world.  I have made the soup myself and it was excellent.  But my favorite version is Dona’s special batch, made with love, everytime.

Chunky Cream of Mushroom Soup

Adapted from the New York Times

  • 1 large yellow onion, finely chopped
  • 4 T butter
  • 2-8 oz containers of white mushrooms, sliced
  • 2 T flour
  • 5 bay leaves
  • 29 oz vegetable or chicken stock
  • 2 c carrots, peeled, diced and cooked in 2/3c  of water.
  • 1 cup 2% milk
  • fresh ground pepper, to taste
  • salt to taste
  • white truffle oil to drizzle on top, optional
  • fresh herbs such as thyme, chives or parsley to serve on top, optional
  1. In a Dutch oven, melt butter and cook onion until translucent.  Add mushrooms and stir until cooked, about 4 minutes.  Remove from heat, and stir flour through.  Gradually add the broth, stirring to avoid clumping.  Add the bay leaves and the carrots and their cooking water.
  2. Return to the heat and bring to a boil. Reduce heat and cook another 5 minutes.
  3. Remove the bay leaves.  Add the milk and stir gently until heated.  Season with pepper and salt, to taste.
  4. Place soup in blender and pulse a few times to obtain a chunky consistency.
  5. Top each bowl with fresh herbs if desired and a drizzle of white truffle oil.  The soup is often best on the second day when the flavors have melded and intensified.

A devoted reader, Dona even photographed the soup in its making, below, for this blog post:

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The special delivery included a gourmet selection of cheeses and bread to elevate the soup into a spectacular feast enjoyed on a roof top deck with a briliiant sunset.

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“Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born.”

― Anaïs Nin, The Diary of Anaïs Nin, Vol. 1: 1931-1934

Today would be a good day to show some love to a special friend of your own!

14 thoughts on “Chunky Cream of Mushroom Soup

  1. Ohh Johanne, this looks just the ticket for these cooler days and nights. How sweet of your friend to bring you a basket full of goodies just when you needed it most. Sorry you’re having to go through another month of it, here’s hoping you’re back home for Thanksgiving! I hope you’ve taken the before, during and after pictures.

    • Hi Loretta, We are scheduled to move in next week. So happy to be back in time for Thanksgiving since I am hosting!!!! This soup is timely for today’s cold weather for sure!

      Johanne Lamarche

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  2. Oh Johanne I’m truly blessed for your friendship in my life. I’m rushing to Zumba and when I saw the post just had to take time to open and peek. You even used my humble photos😘. This post changes that recipe whenever I make this in the future. And it will always include you. Thank you.

    Sent from my iPhone

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    • I knew you would love this. I tried not to get too mushy( no pun intended with mushrooms!) although I wanted to. Your soup is a miracle cure for whatever ails me and I am always humbled to receive a batch. All thanks to you, dear friend! xo

      Johanne Lamarche

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