La Creme de Soupe de Champignon

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I love James Beard. 

He's one of my absolute favorite chefs.

I have over 500 cookbooks.

His book American Cookery, is one I reach for time and again .

Don't think I have a big head about my collection.

I know there are people out there with thousands.
And my mom keeps me humble by
reminding me with a couple of credit cards
she could outdo my collection in a matter of minutes.

This was the one book I got from my Granny.

Until today,  I hadn't noticed her handwriting there on the page.

She is one of my favorite "comforts"

Makes me smile and remember.

I love her script.

.

Sharon is her daughter and my mother.
My mother is another favorite "comfort"

: )

On with the food yes?

***************************



Cream of Mushroom Soup

Ingredients:

1 pound mushrooms

1 quart chicken broth

2 tablespoons butter

3 tablespoons sherry or Cognac (optional)

2 cups heavy cream

1 1/2 teaspoons salt, or to taste

1/4 teaspoon Tabasco (I say optional)

I also added:

shallots

garlic

and a dash of nutmeg

Preparation:

Mushrooms. I used white button.That's what I had in the frig.

Note that this is only a base recipe, use any and all mushrooms you like.

More mushrooms the better, a variety of shrooms

will add depth to the flavor of your soup and different textures are a good thing.

It's recommended 

you clean your mushrooms 

with a dry towel, 

or a mushroom brush.

Remove the stems, set those aside.

As for the mushrooms,

mince them. slice them...

Mr. Beard wants you to melt equal parts butter, and or olive oil

and flour, add mushrooms saute, add broth, cream and season.

I say,

instead of the roux,

(yes I dare to disagree with the master of all things culinary)

do the butter/olive oil.
lightly saute the shallots and garlic,
 deglaze with sherry.

Toss in the mushrooms,

add pinch of salt,

cook until they are softened.

set aside.

oh hey those mushroom stems?

Add those to your chicken stock. I use what two or three cups if that?

You want to steep these in the broth, until the mushroom flavor is imparted.

40 minutes or so.

Strain the mushrooms using cheesecloth.

Pour the strained liquid into the stock.

Grab your mushrooms....

Into the stock they go...

Add your cream...
*if you choose to skip the roux,
use enough stock to barely cover the mushrooms,
then add the cream.

Let it sit on low for a bit. 

Garnish with parsley, pinch of nutmeg. salt. pepper.

On a cold wintry Sunday afternoon, there's nothing more comforting for me ...

Note from the Cook:
Do your sauteing and deglazing in a heavy bottomed dutch oven/soup pot. I love and use Le Creuset
Then all you have to do is add your home made chicken stock and cream to the cooked mushrooms,
 with no major clean up, it can all be done in one pot.

While you're at it ...

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One Love. One Peace. Always and all ways.