Creamy Mushroom Soup
This soup was wonderful! I used it to get through my post-wisdom-tooth removal, and boy am I glad I did.
I tripled all of the ingredients except for the half half and half. I had heavy cream on hand instead, so I used 1 cup of heavy cream with the rest of the tripled ingredients. The balance was perfect, and I thought that adding any more dairy would have made the soup too rich.
I also added some dried marjoram and dried thyme (about 1 tsp marjoram and 1 tbsp thyme), which added a lovely, woodsy depth of flavor to the soup. Fresh herbs would probably be better, but I didn't have any on hand.
I had to puree the soup because of my teeth, but I'm pretty sure that I would always puree it regardless. It gave the soup the perfect velvety texture, and would probably deal with some of the "dishwater appearance" complaints that some other reviewers had. It may be nice to reserve some of the mushroom mixture before pureeing, and then adding them back in to add some chunkiness to the texture.
2 users found this review helpful
Oct. 11, 2007