First of all, I did not plan on writing a post on mushroom soup; I simply wanted to use a box of mushrooms that my daughter had bought and thrown in the fridge. So while I was doing ten other things, I cooked the mushrooms and made a soup and quite by accident this soup ended up being one of the best and easiest soups I have ever made!
I am not a Williams-Sonoma shopper; I just happened to be there one day and saw this and grabbed it; I am so glad I did! It is wonderful! Add it to your soup or stews and save yourself hours of cooking veal bones and straining stock and messing with the whole operation!
- 1 box of brown mushrooms (8 ounces)
- 1 large onion
- olive oil or clarified butter, as needed
- 1/4 cup of veal stock concentrate (or beef stock)
- 4 squares of Kiri cheese spread or any cream cheese spread of your choice OR a cup of whipping cream
- 1 cup of milk
- 2 heaping tablespoons of cornstarch
- lots of fresh ground black pepper, salt to taste
- 1 generous cup of white wine (I used Riesling)
- 2 cups of pita bread fried croutons (optional, but nice!)
- Heat some clarified butter or olive oil; fry the sliced onions and mushrooms till golden. Put in a large pot, add 5 cups of water, the veal stock concentrate and some salt and pepper. Cover and simmer for 30 minutes or longer till the stock is fragrant with the mushroom flavor.
- Add the wine to the soup and let is simmer for 15 minutes. Add the cream or Kiri cheese and let it melt slowly and simmer a bit longer.
- Mix the cornstarch with the milk, add to the simmering soup and stir for a minute or so until the soup thickens a bit.
- If you wish, use an immersion blender to cream the soup.
- Taste and serve with fried pita bread croutons.
NOTE: Fried pita croutons will keep for days in a tight plastic container. Use on salads, soups and fatteh.
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