Saturday, December 7, 2013

Creamy Mushroom Soup

So this is what I have been eating all week. The risotto on it's own was very nice. This soup is even better. Could be because I have a cold. Maybe not. Maybe it's the Porcini mushrooms. Either way. This is so good.

If you don't have a couple cups of risotto leftover to make this with, feel free to use a couple cups of rice. Just be sure to up your mushrooms by about a pint. I think carrots would be nice with this as well, or chunks of squash...Hm, I may have another soup idea on my hands.

Creamy Mushroom Soup

2-3 cups Wheat-berry Risotto
1 jar Porcini Cream*
2 quarts vegetable stock
Salt and Pepper
1 tbsp Vanilla Olive Oil
1 tbsp fresh minced garlic
1 pinch nutmeg
6 or 7 dried porcini mushrooms
1 or 2 pints more mushrooms, diced

In a large stock pot, heat the olive oil to medium heat and add in the garlic. Cook, stirring occasionally until the garlic is fragrant, about 1-2 minutes.

Add the stock to the pan and raise the heat to medium high. Break up the dried porcini mushrooms and put them in the broth. Cook, at just below a simmer until the mushrooms soften, 5 minutes.

Add the leftover risotto, the garlic, the rest of the mushrooms and the pinch of nutmeg. Let this simmer away for about 10 minutes.

Now it is time for the porcini cream. Add in the whole jar. You will not be sorry. (If you don't have any, a can of cream of mushroom will do, but not be near as tasty) Stir around to incorporate.

Simmer for 10-20 minutes. It's hard to overcook soup. Taste for salt. Sprinkle some of that in. Add in a big pinch of black pepper, because it's good for you.

Eat the soup and feel better.

*Porcini mushroom cream available in the store.

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