Sometimes I wish the computer would have a scratch-n-sniff feature, because if you took one whiff of this creamy mushroom-y soup, you would be wondering why you’re not running to your kitchen and making it.
I can’t stress enough on how good this soup smells! Even if you can’t imagine the smell, doesn’t it look so tempting? (Do you realize how difficult it is for a picture of soup to be tempting? My family was laughing at me the entire photoshoot). It’s soo much better than that icky canned stuff/ powdered things you find at your grocery store. It is truly restaurant-worthy and you will undoubtedly receive requests for an encore.
I know it’s not like me to cook so much, but what can I say? Everyone in my family seems to be on a diet, even though no one is overweight (alright, I’ll admit that I’m included in the “weight-watching” statistic, but come on. I just want to bake!).
So I decided to make food that they will be forced to eat (ie, dinner). The point is…I actually enjoy cooking now! I have sooo much more control over fat-content now (yay!). Maybe I still enjoy baking more, but least now the idea of cooking ceases to frighten me. And I have made so many things I won’t even bother listing because I’ll get upset about the amount of things I could have put on the blog and didn’t…again! (A few of them include: Szechwan Shrimp, Greek Herbed Baked Potatoes, Meatloaf, Tomato and Basil Soup, Macaroni Salad, and so much more).
Anywhoo, I got this recipe from David Patton’s “Golden State Mushroom Soup” but altered it slightly by adding potatoes, changing salt content, etc. I initially added potatoes to add a little texture, but it adds great flavor as well and makes the soup much more filling! I’m thinking next time I should add pieces of chicken breast to make this more of a meal than an appetizer, but it’s totally fine the way it is. :) One of the best things about this recipe is that it it doesn’t contain a lot of ingredients, and you’re likely to have most of the ingredients with you in the house. It’s SO easy, and serves around 6 people. Enjoy!
- 1/2 pound (8 oz.) fresh mushrooms, sliced (this is about 2 1/2 – 3 cups sliced fresh mushrooms)
- 2 small potatoes, peeled and diced
- 1 medium onion, chopped (I used a yellow one)
- 1/4 cup butter or margarine, aka 4 tablespoons (you can reduce this to 3 tablespoons if you want
- 1/4 cup all-purpose flour (you can reduce this if you don’t want it really thick, but I thought it was a perfect amount. I love cream soup that’s slightly thick and isn’t too runny)
- 1/8 teaspoon pepper
- 1 1/2 cups milk
- 2 cups of chicken broth, or 2 cups of boiling water + 2 chicken bouillons (aka Maggi)
- 2/3 cup sour cream (Note: You can use a cup if it’s low-fat/fat-free, but for full-fat sour cream I just used like 1/2 cup or a little less)
- Optional: Minced fresh parsley (for garnish at the end)
- In a large saucepan, saute mushrooms, onion, and potatoes in the butter until tender. Add potatoes, and continue to saute for a few more minutes, until juices.
- Sprinkle with flour and pepper (Notice there’s no salt here. The salt content from the chicken bouillons is more than enough) ; mix well. Continue to heat for another 5 minutes or so. Gradually stir in milk.
- In another bowl, bring broth to a boil. Add broth to mushroom/potato soup mixture. Cover and reduce heat to medium, leave for 10-15 minutes.
- Stir in sour cream; heat through (do not boil).
- Garnish with parsley if desired.