December 15, 2017

A la Carte: Mushrooms by the Million? Sounds Like Soup!

I am such a spoiled princess, even if I don’t have anyone around to spoil me.

Because the temperature is dipping into the 40s at night, I opened two windows in the living room and one in the bedroom. Since I had turned on the central air in late May and hadn’t yet turned it off on the first of October, I thought I would go into this slowly. (Actually, I am not a spoiled princess in the winter—I like cold weather and keep my thermostat at around 60 degrees until late March or early April.)

Once I feel if a snap of coolness, I begin to think about what to cook for the next two seasons. In the late spring, summer and early fall, I buy a lot of fresh produce at farm markets let those ingredients speak for themselves, eating them raw, like tomatoes, sweet peppers and salads with a whisper of dressing, or simply grilled with a little olive oil and fresh herbs.

Last week I began dream of squashes and roasted vegetables and soups. I was at BJs, loading up on bags of flour and sugar (pies, cookies, cakes) and saw big containers of mushrooms. Soup, I thought. Lots of soups on the cooktop and in my slow cookers (I am also thinking about an Instant Pot. Let me know what you think about yet another counter appliance since my old blender is gone and the pressure cooker is in the garage.)’

Anyway, I made two batches of mushroom soup. I had a couple of recipes in my head, but decided that it is time to play around with soup. So this recipe is all mine. And I must say, it is better than any other mushroom soup I’d ever made. Once again, a few steps are important—saute the mushrooms and onions, add cream sherry twice (I have Harvey’s Bristol Cream Sherry, but I also have a bottle of Sheffield Cream Sherry of California at a fraction of Harvey’s)  If you want to add more onions or more mushrooms, be my guest. Maybe 1 percent milk would work.

Lee’s Mushroom Soup

1 stick of unsalted butter
20 ounces or more fresh, sliced white mushrooms
1 large onion, peeled and diced fairly fine
4 tablespoons cream sherry, divided (never use supermarket cooking sherry)
3 tablespoons flour
2 cups milk (I use 2 percent)
1 32-ounce carton low-sodium, low-fat chicken or vegetable stock

In a large heavy-bottomed pot (I use a Le Creuset Dutch oven), melt butter on medium heat and add mushrooms. Stir periodically until mushrooms take up all the butter, then add onions. Continue stirring until onions are light blonde in color. Pour 2 tablespoons sherry into the pan and cook until almost dry. Toss flour over mushrooms and onions and stir until veggies are coated. Add milk, stir, then turn heat to medium low. Add the rest of the sherry. Cook for about 10 minutes, stirring periodically. Add all the chicken or vegetable stock, stirring, and add salt and pepper to taste. Simmer for another 10 minutes or so and taste again for salt and pepper.

I wait until the soup is cool, then puree it just a little in my big Ninja of use an immersion blender. Or do neither. Soup can be served immediately or refrigerate and reheat over gentle heat. If soup is too thick, add more stock or water.

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