Cream of Mushroom

What's better than a bowl of hearty chunky cream of mushroom when it's getting cold outside?

Dice 1 whole onion, 1 sprig of celery and some leeks. The amount is roughly 2 part onion to 1 part of celery and 1 part of leeks.

Sautee all of them with butter over medium heat until they are translucent. Of course, don’t forget to salt and pepper.

Add the sliced or diced mushroom.

The amount of mushroom is roughly 5 – 10 times the celery (depends on how strong you want the soup). You can use regular white button mushroom as it is relatively cheaper.

Just don’t use shitake mushroom!

Continue cooking the mixture until they are soft. You may need to add more butter as mushroom tends to suck up fat pretty quickly.

Stir in about 3 – 4 tablespoons of flour and cook for about 2 mins. This should thicken the soup when it is done. You can add more if you prefer a thicker consistency.

You can add in some dry white wine if you want, but if you do add wine, let it cook for another min.

At this point you can add liquid until it covers the sautéed mixture. You can use chicken or vegetable broth for a stronger taste or you can just use water. I recommend vegetable broth or water. If you use one of those boxed broth, get the low sodium one.

Bring it to a boil and simmer for 30 mins. On another pot, heat about 500mL of whipping cream. You can use table cream, I just like it richer :)

Do not boil!

When the soup base is done, pour into a blender in patches and puree. Add the hot cream to the pureed mixture. Adjust the amount of cream you want to use to your like.

Salt and pepper to taste.

Serve 4 – 6.

Enjoy!