My Famous Mushroom Soup

Fun fact: I published a recipe in a cookbook dedicated to the fab foodiness of one of my all-time fave television shows, Gilmore Girls.




It's no secret that I love to eat. And, I love to cook. I've been making this creamy mushroom soup for years, and in 2016, it was featured in Eat Like a Gilmore, a compilation of deliciousness inspired by the insatiable appetites of TV's iconic Lorelei and Rory Gilmore. It's definitely not a low-cal option (hello, stick and a half of butter!), but it's earthy comfort food, and I do use half and half instead of heavy cream to save a few extra minutes on the bike the next day ;)


Ingredients

32 oz. vegetable stock

12 Tbsp. unsalted butter

½ shallot, very finely minced

16 oz. cremini mushrooms, de-stemmed and sliced

9 oz. shiitake mushrooms, de-stemmed and sliced

1/3 cup all-purpose flour

1 cup white wine (I like an oaky or buttery Chardonnay for this recipe)

2 Tbsp. thyme leaves, chopped

2 cups half and half

1 ½ tsp. kosher salt

1 tsp. freshly ground pepper

2 Tbsp. Italian flat-leaf parsley leaves, chopped


Instructions

Heat vegetable stock to a slow simmer. In another large stockpot or cast enamel Dutch oven, melt the butter over medium-low heat. Then add the minced shallot, stir and cook until translucent. Add the mushrooms and cook for 15 minutes until softened, but not overdone. Add the flour, and cook for 2 minutes, stirring through. Be sure there is no raw flour remaining in the pot. Add the wine, and cook for 2-3 more minutes, allowing the alcohol to cook off and stir, naturally deglazing the pot. Add the vegetable stock, thyme leaves, salt and pepper. Cook to a boil. Lower heat and simmer for 20 minutes. Add the half and half, and heat through, but be careful not to boil. Serve hot. Ladle into bowls or soup mugs. Garnish top with pinch of chopped parsley.


Serves 4-6. Bon appétit!

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