On a very cold Canadian winter’s day there is not much better than this tasty, warm rich mushroom soup. This is one of my favourite soups, I really love it. As I have mentioned before, Evie on the other hand despises mushrooms, so we have this for dinner if she is out at a friends. It doesn’t happen often so when it does this soup is a real treat.
Take 1 medium onion chopped and saute in a few TBSPs (probably about 1/8 of a cup) of butter until soft, just a few minutes add
2 small or 1 large cloves of fresh garlic, minced
Cook over medium-low heat until tender
1 lb (454g) of fresh cremini mushrooms, chopped (or a mixture of other dark mushrooms, sometime I use a mixture of cremini and portobello, and shiitake)
Reduce heat to low and cook for about 10 minutes stirring occasionally.
Once the mushroom mixture is nicely cooked down add 1/2 cup of heavy whipping cream.
Then add 1 cup beef broth,
1/4 tsp salt
1/4 tsp pepper
Stir over low heat until heated through.
The next part is optional, but I had fresh nutmeg and wanted to use it
just a tiny pinch, a few times over the microplane with some fresh nutmeg.
A little chopped fresh parsley for garnish
of course, like any soup you need a little baguette.
This is one of my favourite soups, warm, creamy, earthy, loaded with flavour and comfort.