Friday, December 17, 2010

La Creme de Soupe de Champignon Redux


When I think of comfort food,
I want something soothing,
something creamy,
something that warms me
from the inside out.
Soup does it for me every time.

Don't cringe when you hear me say
Campbell's cream of mushroom soup,
made with milk heavy cream and a
tin of canned mushrooms added to it is what I go to.
I can do better than that and I know it.

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

black and white mushrooms


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:

and a dash of nutmeg


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 ...

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset

One Love. One Peace. Always and all ways.


La Table De Nana said...

I'll go vote as soon as I tell you how gorgeous this food post is..the books..the soup..the black and white..mushroom soup isn't always pretty to photo..You made it a Diva:)

La Table De Nana said...

I can't see where to vote:(

Kathleen (One Tree Past The Fence) said...

when you click the link at the top, it takes you to a beef stew recipe below that are recipe/photo widgets.

my is of the mushrooms, number 27, below it is the word vote I believe.

and Nana, thank you.

Anonymous said...

Good Afternoon

Looking forward to your next post

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