heres a story about a fun guy. * giggle* get it… Fun-GI?
True story… when I was little I was ADDICTED to cream of mushroom soup… I could not get enough of it.
I remember sitting at my mom’s small table with a bowl of it. I swear I actually remember having it for breakfast. Good ol’ Campbell’s!
then something happened ( mom, help me out?) I think that I got sick after eating it once.. and from that point on… I could not STAND mushrooms. Yuck.. gross.. fungus, I tell you, fungus.
I would not get ANYWHERE near them.
About 4 years ago, something changed. I saw a grilled portabella sandwich with blue cheese ( something else that I couldn’t stand) on a cooking show for super bowl Sunday recipes.
I found myself really wanting to try that sandwich! Bizzarre, I know.
Who am I?
I ran to the store, bought the ingredients and voilia! I Liked it. I more than liked it, I LOVED it!
go figure? Now I eat mushrooms all the time. They say that your body and palette are always changing. I’m so happy that mine changed for the better.
One of my favorite new magazines is Vegetarian Times. I received the subscription as a gift when I subscribed to Yoga journal.
this months issue came in yesterday & The cover called out to me. I opened the magazine to this page and knew that I had to make it. And let me tell you, I am so glad that I did. Easy, quick, healthy.. and trust me, you would never believe that there isn’t any cream in the recipe.
If by chance you are vegan. just switch out the butter for Earth Balance or Olive oil..
If you don’t want to use almond milk, I’m sure you could use cow’s milk.. I’m just not sure if the consistency would be as ‘creamy’
SO here you go…. grown up cream of mushroom soup.
Autumn Mushroom Soup with Cognac
2 pounds white or button mushrooms ( I used baby bella)
2 Tbsp butter
2 large leeks thinly sliced * see note below*
2 garlic cloves peeled and thinly sliced
1 tsp. dried Thyme leaves
1/4 cup cognac ( I bought a small nip from behind the counter of the liquor store.. perfect amount)
3 1/2 cup vegetable broth ( I used low-sodium)
1 cup almond milk ( make sure it’s not flavored or sweetened )
1/4 cup chopped parsley for garnish
Sea salt & pepper to taste.
yeah.. about that….. I can;t find the cord to upload the picture of the ingredients…. so I took a picture of the picture 🙂
Start by pulsing the mushrooms in a food processor ( or chop them finely)
Heat the butter in a large pot over medium heat ( I use cast iron now.. I love it & will explain my reasonings later ) Add the leeks and sprinkle with salt. Cover and cook 5 minutes or until the leeks are softened, stirring occasionally.
Increase the heat to medium-high, stir in garlic and thyme and cook 1 more minute.
Deglaze pan with Cognac and cook 1 minute or until the liquid has evaporated.
Stir in chopped shroons , cover pot and cook 5 minutes. Then uncover and cook 5-7 minutes more or until most of the liquid has evaporated and the mushroom start to brown.
Stir in broth and bring to a simmer. Add almond milk & s& p.. Using an immersion blender, blend until smooth.
Garnish with Parsley.
ahh… look a barefootgirl in the picture !!
** note on prepping leeks**.. Leeks are grown in sand and are really sandy. No mater how hard you try to rinse them you will still get grit in your dish, Now one wants grit in their soup. yuck.
SO to prep them, do a preliminary rinse, then chop them on a cutting board. Then add the leeks to a big bowl of ice water and let them sit. The sand will all soak to the bottom. Wash the grit off of the cutting board. To drain the leeks , don’t drain them into a colander because you would just be dumping the sand right back into them. Using your hands, reach into the ice water and lift the leeks up ( gently so that you don’t stir the sand up)
There you have it.. perfectly prepped leeks!
rejoice mushroom lovers.. rejoice!