Rich cream of mushroom soup beats the canned variety any day. Garnish the bowls with chopped fresh chives and thyme, if desired.
Preparation: 5 minutes
Cook: 25 minutes
Servings: 8 Cups
- ¼ cup (55 g) cooking fat
- 1 pound (455 g) white buttonmushrooms, sliced
- Juice of 1 lemon wedge
- 1 teaspoon sea salt
- 1 small onion, chopped
- 2 cloves of garlic, pressed or minced
- 4 cups (950 ml) beef or chicken broth
- ¼ teaspoon white Pepper
- 1 sprig of fresh thyme
- 1 pound (455 g) Yukon gold potatoes, peeled and cut into ½-inch (1.3 cm)
- 4 cups (950 ml) milk
- In a 4-quart (3.8 L) pot, melt the fat over medium heat and then sauté the mushrooms with the lemon juice and salt for 5 minutes.
- Add the onion and garlic and continue cooking until the onion is translucent, about 2 to 3 minutes.
- Add the broth, pepper, thyme, and potatoes. Bring to a boil, then lower the heat to medium-low, cover, and simmer for 15 minutes or until the potatoes are soft and cooked through.
- When the potatoes are cooked, remove the thyme and carefully puree approximately half of the soup in a blender until smooth. Add the pureed soup back into the pot and add the milk. Gently simmer until heated through. Season with additional salt.