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Saturday, 21 November 2015

Five weekends and counting !

The weekends certainly seem to come round so quickly! For many this time of year does mean some of this ...

Purses and wallets are emptied ... feet get tired ...

 ... so why not have a nice bowl of this!

Cream of Mushroom Soup

Serves Six
4 Tbsp olive oil
4 Tbsp butter
2 pounds (900 g) cremini (or button) mushrooms, (roughly chopped or sliced 1/8-inch thick)
Small handful of shiitake mushrooms (chopped)
3/4 cup minced shallots (6 ounces, 170 g)
3 cloves garlic, minced (3 teaspoons)
1 teaspoon salt
3/4 teaspoon dried tarragon
4 cups (1 litre) chicken stock (or vegetable stock for vegetarian option)
1/2 (120 ml) cup double (heavy) cream
1/2 teaspoon freshly ground black pepper (more or less to taste)

1. Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).
2. Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.
3. Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)
4. Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

This lovely recipe by Elise, with further links, can be seen here

Wishing you all a great weekend

All the best Jan


eileeninmd said...

Good morning, I am not looking forward to Christmas shopping.. The soup sounds delicious. Happy weekend!

Crafty Green Poet said...

oh i do like a tasty cream of mushroom soup!

Anonymous said...

I'm sure my purse gets emptier each week and not just on Christmas shopping. Mushroom soup looks tasty.

Jenny S

Jo said...

I love mushrooms, I could eat them in any form until they come out of my ears.

Lowcarb team member said...

It is a lovely soup ... but then any soup does taste great after doing some Christmas shopping!
Hope your shopping goes well ...

All the best Jan

Lowcarb team member said...

I'm with you - you can't beat a cream of mushroom soup ... although a cream of chicken soup can also be nice!

All the best Jan

Lowcarb team member said...

... money doesn't always go as far as we'd like it to!
Yes, this soup is tasty!

All the best Jan

Lowcarb team member said...

I'm with you on mushrooms, and there are so many varieties to choose from ... in salads, soups, breakfast, lunch and dinner etc ... Yum!

All the best Jan

Draffin Bears said...

Dear Jan,

Yes, the weeks seem to go by quickly and especially this time of the year.
I love mushroom soup and it is one of my favourite.
Hope you are enjoying the weekend

Plowing Through Life (Martha) said...

Yes, why not? This is so delicious! I hope you are having a lovely weekend.

The Happy Whisk said...

Love mushrooms.

Lowcarb team member said...

Mushroom soup is definitely a top favourite of ours ... perfect for the cooler winter months too.

Thank you for your comment - have a happy week ahead.

All the best Jan

Lowcarb team member said...

Hope you've had a good weekend ... many thanks for stopping by and leaving your comments, they are always appreciated.
Mushrooms are great aren't they!

All the best Jan

Lowcarb team member said...

You love mushroom
I love mushrooms
... and in this soup recipe they are extra delicious.

Dare I say Ho Ho Ho ... I love your Christmas themed hat!

Take Care my blogging friend and have a great week ahead.

All the best Jan