Things I Make: Cold Day Mushroom Soup

So, I have this buddy, and she’s just really lovely. She’s super funny and outgoing and makes everyone feel welcome. You can see her adventures here (The Little Coast). 

She’s also a foodie and even though that scared me the first time I made dinner for her and her now-husband, I’m so happy to talk foodie shop with this bright spot of a human being. She’s a big fan of mushrooms in dishes so I made her and her husband some of my cold day mushroom soup on a cold day. And they liked it! 

My buddy asked for the recipe, and I promised I would write it down for her. 

Well, better late than never, no? 

Cold Day Mushroom Soup

  • 6 cups roughly chopped mushrooms*
  • 1 yellow onion
  • 3 medium cloves of garlic
  • 1.5-2 Tbsp butter
  • 2 1/4 cups veggie stock
  • 2 Tbsp Milk
  • 1 Tsp chili oil, plus more to taste
  • Parmesan 
  • Pepper (lots!)
  • Salt

  1. Collect all your ingredients, take a picture for your blog. Realize you forgot garlic in the happy group shot. Hope garlic doesn’t notice. 
  2. Chop onions, cry about that episode of Parks and Rec, pretend the tears are about the onions. (Life tip: save onion skins for stock!)
  3. Roughly chop mushrooms. If using shiitake mushrooms, remember to remove the stocks before chopping. (Life tip: save stocks for… stock.)
  4. Put soup pot on medium heat. Add butter.
  5. Once butter is melted, break the cardinal rule of mushrooms and dump all the mushrooms and onions into the pan, thereby over crowding the mushrooms, causing Julia Child to spin in her noble grave, and Gordon Ramsey to sit bolt upright wherever he is, horrified as if he is having a waking daydream. 
  6. Once the mushrooms and onions are getting nice and soft, add lots of pepper. Then stir and add the garlic. 
  7. Stir often for several minutes, until onions and mushrooms are soft, and garlic is fragrant. 
  8. Add chili oil and stir in. 
  9. Add veggie stock. Allow to simmer for another few minutes. 
  10. Take pot off the heat. Using an immersion blender, blend until smooth. 
  11. Add milk until desired consistency is reached. 
  12. Add desired amount of parmesan, tasting often to ensure soup tastes as it should. 
  13. Add more milk for a less thick soup, add more parmesan for a thicker soup. If it’s over seasoned and you find it too spicy, add milk. 
  14. Serve immediately in pre-warmed bowls. Top with a swirl of cream if you’re feeling fancy. 
  15. Serving suggestion: best with a moment of gratitude for the great people in your life. And a grilled cheese. 

* a note on mushrooms: I generally use oyster, brown, and shiitake. Typically you don’t need crazy fancy mushrooms like chanterelles or morels since you blend it up anyways. You can even get away with just brown. I like to have multiple flavours because I think it adds a layer of excitement to the dish. Try it and see what you think! 

“Great! Is everyone here? Yes? Ok, cheeeeeeese!”
Saving ends for another day
“Leslie don’t be sad! You two can still be friends even if you move!”
“Bet you guys thought I didn’t notice that I wasn’t in the group shot. Yep. I noticed.”
Some people like to take pictures of sunsets, I like pictures of melting butter.
Overcrowding isn’t just for rush hour busses, people.
Simmer simmer
Some people like beauty blenders, some prefer hand blenders
Parmesan love ❤

Hope this works for you! Until next time, may all your pasta be perfect! 

Best friends on a chilly night. Healthy? No. But… well, enjoy!

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