“Cream” of Mushroom Soup

Cream of Mushroom Soup

This spring isn’t feeling very spring-ish, but I’m still craving fresh green veggies and lighter meals while still wanting to be warm. This calls for soup!

One of our favourite spots for soup is the Burnt Tongue, but it was closed on Sunday and I wasn’t wanting to go out in the storm anyway. So, what would the guys at the Burnt Tongue do? I was inspired by their creative and delicious soups that they serve, so I put together this “cream” of mushroom soup with a few things I picked up at the market. I wasn’t so sure about the fennel at first, but it turned out to be amazing in the soup.

This is a great combination to keep you warm, while filling your bowl full of light and healthy vegetables.

“Cream” of Mushroom Soup

Serves 4
45-60 minutes prep/cook time

Ingredients:

  • 1 bulb of Fennel
  • 1/2 large White Onion
  • 3 cloves of Garlic
  • 1 head of Cauliflower
  • 16 oz of Mushrooms (roughly two packages of button or cremini mushrooms)
  • 4-5 cups of Chicken Stock
  • 2 tbsp Olive Oil (for frying)
  • 1 tbsp dried Basil
  • Salt and pepper (to taste)
  • Green onion (garnish – optional)
  • Bacon (garnish – optional)

 

Directions:

  1. Remove the green ends of the fennel and roughly slice the bulb. Cut your half onion into similar sizes as the fennel. Cut the garlic cloves in half.
  2. Heat a large soup pot with the olive oil and fry the fennel, onion and garlic until the onion is translucent.
  3. Add 4 cups of chicken stock to the pot with the fennel, onion and garlic. Add the dried basil and add pepper (salt is optional since many stocks contain salt already). Bring the soup mixture to a boil.
  4. While the soup mixture is coming to a boil, wash and chop the cauliflower into florets and add the florets to the pot. You will want the chicken stock to be just slightly covering the cauliflower, this is approximately 4 cups, depending on the size of your cauliflower. Add more stock if necessary or if you prefer a more liquid soup.
  5. Let the soup mixture boil and then bring it down to a simmer. Cover and let it simmer for 5-10 minutes until such time as the cauliflower is tender. Once the cauliflower is tender, remove the lid and let the soup mixture cool.
  6. While the soup mixture is cooling, slice your mushrooms and fry them in a large frying pan with a bit of olive oil. Add a few dashes of salt to the mushrooms to bring out their moisture. Once mushrooms are cooked, set them aside (do NOT add them to the pot yet).
    Optional: You may also wish to chop 4 slices of bacon and fry the bacon at this time as a garnish.
  7. After the soup mixture has cooled a bit (approximately 10 minutes – please be careful!) use an immersion blender in the pot to blend all ingredients OR carefully scoop out the soup mixture into a blender (you may have to do a couple of rounds of this so simply put your blended soup mixture into a large separate bowl and mix it all back together at the end) and gently blend the soup mixture while making sure to let the steam out from under the blender lid.
  8. Once your soup mixture is all blended into a puree, place it back into the soup pot and add the fried mushrooms.
  9. To serve, heat the soup through on low heat and garnish with bacon and slices of green onion. Enjoy!

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