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Cream of Mushroom Soup

Source of Recipe


From "How to Cook Everything" by Mark Bittman



List of Ingredients



• About 1 pound button mushrooms, trimmed and chopped
  
• ½ cup white rice or 1 baking potato, peeled and cut into quarters
  
• 4 cups vegetable stock or water
  
• Salt and pepper
  
• ¼ to 1 cup heavy cream or half-and-half
  
• Chopped fresh parsley or chives for garnish
  






Instructions



1. Combine the mushrooms, rice, and stock in a large pot over medium-high heat. Bring to a boil, then adjust the heat so the mixture bubbles steadily. Cook until the vegetables are very tender, about 15 minutes.
   
   
2. Cool slightly, then purée through a food mill or with an upright or immersion blender. (At this point, you can refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)
   
   
3. Return the soup to the pot and reheat over medium-low. Sprinkle with salt and pepper, then add the cream. Taste and adjust the seasoning. Heat through again, garnish, and serve right away.
   
   Makes 4 servings
   
   






Final Comments


◦  Robust Cream of Mushroom Soup:
A simple and noticeable improvement: Reduce the stock to 2 cups and soak 1 ounce dried porcini mushrooms in 2 cups boiling water. Add the reconstituted mushrooms along with their soaking water in Step 1.