One of my “holy grail” dishes - ones that I continue to try to perfect: ribs, fried chicken, etc. - is the perfect mushroom soup.
Typically, mushroom soup is heavy and rich with a lot of cream, butter and flour. That can be satisfying, but tends to mask the flavor of mushrooms - something I love. This one has a little cream, but is more brothy and flavorful. And let’s face it, it really is soup weather.
Get this going on the stove - you and your family will feel warmer throughout these frigid days.
INGREDIENTS
6 strips thick-cut bacon, chopped
2 tablespoons salted butter
1 large leek, white and light green
parts, thinly sliced (about 1 cup)
½ cup finely chopped celery
1.5 pounds meaty mushrooms (or
mushrooms of your choice), roughly
chopped
1 teaspoon fresh thyme leaves, plus
more for serving
1 bay leaf
1 tablespoon flour
¾ cup brandy
4 cups chicken stock
1 pound baby Yukon gold potatoes, peeled and cut into 3/4 inch cubes
1 teaspoon sea salt
¼ teaspoon freshly cracked black
pepper, plus more for serving
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
1 cup heavy cream
METHOD
Place the bacon in a large Dutch oven or soup pot.
Set the pot over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 8 minutes.
Add the butter, leeks, and celery and cook, stirring often, for 5 minutes more, or until
the leeks and celery begin to soften.
Increase the heat to medium-high. Add the
mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are softened, 3 to 5 minutes.
Stir in the flour until incorporated.
Pour in the brandy and simmer, scraping up any brown bits as you stir, until the liquid is reduced by half, 3 to 5 minutes.
Add the chicken stock, potatoes,
salt, pepper, nutmeg, and cayenne and bring to a boil. Don’t overdo it on the cayenne - you won’t want the heat to overpower the mushrooms.
Once boiling, reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are tender.
Stir in the cream until incorporated and heated through.
Serve topped with fresh thyme...and a hug.
Commentaires