Sometimes I surprise myself with the things that I come up with on the fly… This mushroom soup turned out to be super quick and very easy and it tastes like something you’d get in a restaurant! I found this package of various mushrooms at Costco and it became my inspiration for a tasty mushroom soup, but you could definitely use mini portobella mushrooms or even regular button mushrooms if you’re not able to find a variety pack (or if you’re not interested in using these funny looking things).
The soup is pretty easy to make, so I’ll just explain what I did and you can go from there! If you make it please let me know what you think. The recipe below made enough for me for a supper and a lunch so I say it serves 2 with no leftovers. If you want to make the soup for more people I’d buy 2-3 packages of mushrooms (remember, they always shrink), use a full package of Boursin cheese and probably more than one container of mushroom broth. It’s so delicious that people may want seconds, so just run with it!
Ingredients:
Mushrooms, garlic, mushroom broth, garlic & herb Boursin cheese, S&P, flour & water
Serves 2:
Chop the mushrooms – Slice what you can chop up the rest. If you don’t have these fancy mushrooms, use mini bellas, bellas or regular buttons. Chop a very large clove of good quality garlic or 2-3 smaller ones.
Heat a heavy bottomed pot (I used my enamelled cast iron pot) with a bit of olive oil. Sauté the mushrooms in the olive oil until tender. Season with kosher salt and fresh ground pepper. Add the garlic and sauté for another couple minutes.
Deglaze the pot with a little bit of mushroom broth. I used a 900ml tetra pack of mushroom broth from Campbell’s, which you can find alongside the beef and chicken stock in the grocery store.
Add 1/2 a package of Garlic and Herb Boursin cheese and stir until the cheese is melted and the mushrooms are creamy.
Add the rest of the mushroom broth – I used about 2/3 of the tetra pack – adjust to whatever ratio of mushrooms to broth you want.
Use a mixture of flour and water to thicken the soup: In a separate bowl add 1/4 cup of flour and enough water to make a thick paste. Add some of the hot broth and stir the flour mixture with a fork so there are no lumps. Add the flour mixture to the soup and let it simmer on medium-low to thicken. Repeat until you reach your desired creaminess.
Taste to season, but the Boursin cheese adds a lot of flavour and it should already be tasty!
Serve with fresh bread and garnish with parsley if you have some.
Enjoy!
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