Cream of Mushroom Soup

Every time the weather shifts, something makes me want to cook soups. Cream of mushroom soup is one of our favorites. Even Riley gobbles it up. To be fair, she is a great eater and she eats most things I cook, but she particularly loves this. Prior to making any soups, I always make a stock. This time I used a veggie stock. Other times I use beef bone broth. I will refer to those staples in many of my recipes because they are so good. Once you start making your own broth, I can assure you, you will never go back to store bought.

Here's how to make Stock:

http://jillianathena.blogspot.com/2017/10/stock-natures-medicine-instant-pot-or.html

Here's the how to make cream of mushroom soup:

• 1 package of button mushrooms, chopped
• 1 package of baby bellas, chopped (or you can use sliced)
• 2 cups stock
• 1 cup red wine (Don't use crap wine, I use wine that I drink--for this you want a DRY red)
• 2 shallots
• 3 cloves garlic
• 2 tbsp ghee
• 1 c heavy cream
• 1 tsp onion powder
• 2 tsp garlic powder
• salt, to taste
• pepper, to taste

First, melt the ghee in a dutch over over medium heat. Add shallots and garlic. Saute until translucent. Add mushrooms and stir until soft. Add salt, pepper, garlic and onion powders and stir. Of course I enlisted my seasoning girl for help with this!

 Add stock and wine. Cover and let simmer for 20 mins. 

Use immersion blender (or regular blender but very carefully) and blend until smooth. Once smooth, stir in heavy cream. Taste and add salt if needed. Serve with crusty bread. Enjoy! 

Notice how I used a dutch oven shaped like a pumpkin? Well, while this is a super cute and fully functional pot, I would not suggest creating anything in this that needs the use of an immersion blender as the odd shape made blending it a bit more difficult than if it were a normal pot!


Love and Light, 

Jillian