Mushroom Comfort

There is just something about the smell of cooking mushrooms, so pungent and rich. Mushrooms are so earthy and have the ability to naturally make you feel like you're eating close to the earth. And one of my favorite mushroom dishes is cream of mushroom soup. Ever since I experienced the most decedent cream of mushroom at the Bernardus Lodge in Carmel Valley, California, this simple soup has held lovely connotations for me.

What's so wonderful about soups like this, is that they create minimal dish aftermath. One pot, a blender, and maybe a small chopping board will do the trick. Perfect for my small kitchen. With very little effort, you can cook up a more than ordinary dish with the simplest ingredients. Especially when you are craving something a little out of the norm. And with the addition of a half a grilled cheese sandwich, it makes quite a homey little dish.

I made this dish for me and my boyfriend and both of us have moderate sized stomachs. So I would definitely suggest increasing the measurements to fit your needs. This recipe makes about 2 cups of soup.

Cream of Mushroom Soup  

-1 cups of sliced white mushrooms
-1 cup thinly sliced shiitake mushrooms
-1/2 onion, chopped
-1/2 cup chicken broth
-1/4 teaspoon nutmeg
-1 Tablespoon butter
-1 Tablespoon flour
-1 teaspoon fresh or dried thyme
-1/3 cup half-n-half
-salt and pepper to taste


1.  Heat chicken broth in a medium size saucepan over medium-high heat. Add mushrooms, onion, and nutmeg and cook until mushrooms are tender (about 10-12 min.)

2. Pour into a blender and blend on a low setting, allowing some larger pieces of mushroom and onion to remain. (I like the texture and flavor the chunks of mushroom add to the soup)

3. Melt butter in the same saucepan. Add flour and mix together until thick and bubbly. Add the thyme.

4. Add the mushroom soup puree back into the saucepan, mixing thoroughly. Add half-n-half to the mix. Make sure not to re-boil the soup as it will cause the cream to curdle. Season with salt and pepper to taste.  Note: DO NOT SKIMP ON THE SALT. In a soup like this, the salt will make the difference between and okay soup and an outstanding soup. The salt helps to bring out the earthy flavor of the mushroom and the slight flavor of the nutmeg as well. Optional: Garnish with chopped chives or thyme.

5. Enjoy! I served this with a grilled cheese made with country bread and 2 slices of cheddar cheese, fried in butter in a small pan at medium heat for about 5 min. on each side.

Hope you try and enjoy this simple, lovely soup. Happy cooking!

-Kristin