Elise LOVES cream of mushroom soup. Eversince she had her first bowl of this soup at my mother-in-law’s place, she keeps asking for it. Well, it so happened that I caught Ina Garten cooking her version of the mushroom soup on Barefoot Contessa, and decided to try out her recipe =).
Elise actually asked for a second helping of the soup, although she didn’t end up finishing half of the second helping =(. Escher did not want the soup initially, but ended up finishing his bowl of soup, in addition to having rice, chicken, etc. So my verdict…Although I didn’t have as many ingredients that she did (I just got the chicken, leeks and the cheapest mushrooms available), it turned out wonderful! The soup was very fresh (after all, most of the ingredients were fresh), light and definitely yummy. It might have been even better should I have included all the other ingredients, but hey, when you’ve got 3 active children to run after the entire day, I don’t think you’ll have much energy to go buy all the necessary stuff to make soup. Besides, “less is more”?
Maybe you should try it *wink*
Cream of Mushroom Soup Recipe
2 packets of sliced button mushroom
1 packet of needle mushroom
1 small chicken
5 cloves of garlic
1 large bay leaf
3/4 tb butter
1/2 cup heavy cream
Salt & Pepper
1 1/2 tb plain flour
1. Place a pot of water with chicken, carrot, onion, garlic, bay leaf and bring to boil. Note: depending on the size of the pot, the water may or may not cover the entire chicken. It really depends on how concentrated you want your chicken stock to be.
2. Continue boiling the stock until the chicken is really soft. How do you determine that? Use a chopstick, knife, fork (anything) and poke into the chicken. you want the chicken to be so soft and tender that there’s barely any resistance when you poke into it.
3. Add salt and pepper to taste. Note: You don’t need the stock to be too tasty because you will be adding more things to the final product of the soup. So keep the salt level down, once you can taste a slight tinge of saltiness, that’s sufficient.
4. Meanwhile, cut the leek at the portion where the leaves meet the stem. Half the leek and wash the leaves thoroughly! There tends to be an accumulation of sand/soil in between the leaves. Chop up the halved leaves into 1cm length.
5. Warm the butter in another pot, then add in the chopped leeks.
6. When the leeks are starting to brown, add in the mushrooms and cook the mixture until the mushrooms turn brown and have lost some of their water.
7. Add in the flour and stir the mixture thoroughly.
8. Add in a ladle or two of the chicken stock and scrap the bottom on the pot to remove all the juicy goodness.
9. Next, add in the stock. Now, you don’t have to use up all the chicken stock. Just dish up sufficient amount of stock that you’ll need for this meal.
10. Add in the needle mushroom. Cook the mixture a about 5 minutes to let the taste of the needle mushroom exude into the soup.
11. Add salt and pepper to taste. Lastly, add in the heavy cream.
12. Garnish the mushroom soup with fresh basil leaves. The leaves add a dimension of freshness to the soup.
Serve while hot =)