As part of my arduous journey to complete organic-hood, I found my job in the kitchen becoming longer and more time consuming. For many of you that really blows. Me, less so since I just pour an extra cocktail. Recipes that used to call for cream of ____ soup meant I now had to either pay out my bumhole for the organic variety, or get creative. You should know me by now. I got creative.
You can change this recipe up a boatload of ways, like many of my other recipes. I’m going to explain how to make cream of mushroom, but you could very easily make cream of garlic, cream of onion, cauliflower, broccoli, spinach. Use your imagination. I use cream of mushroom the most in my household. We like fungus.
This cream of mushroom is what I use in my green bean casserole, mushroom risotto, beef stroganoff, sausage and biscuits with a poached egg on top or sometimes I add more milk and broth and we eat it as a plain mushroom soup with garlic croutons. Mmm, garlic croutons are soooo yummy on top. I’ll get around to that recipe some day for y’all.
You’re going to haven to walk back and forth around your kitchen to gather these things:
- 1 pound mushrooms 3/4 of them finely minced, the other 1/4 sliced thinly (plain ole whities are good, but sometimes I mix it up and throw in some shitakii, portobellas, or those weird small bulbous ones that are in a lot of asian cuisines, yea, those are tastey)
- 1 onion, diced
- 3-4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 TBLS butter
- salt & pepper to taste
- 3/4 C white wine
- 1/4 C flour, heaped
- 3 C broth (any kind, except the nasty seafood one, I made the mistake of using that because I thought it was beef broth once, barf)
- 1.5 C milk
- Couple big scoops of sour cream
- a dollop of Dijon mustard
- Black Truffle oil to taste (I use about 2.5 tsp, it’s strong)
- EVOO your cast iron skillet on the lowest heat setting. Add your onions and some salt and pepper. Let that cook for probably 25 minutes so they are translucent/bordering caramelization. Sip your cocktail in between whisking them.
- Add your minced mushrooms and crank the heat to medium. Cook until the mushrooms release their juices, should be another 5 or so minutes.
- Add your thyme, bay leaf and garlic, crank the heat up to high.
- Once your garlic gets that yummy nutty smell, deglaze your pan with the white wine.
- Once the wine reduces and is almost gone, remove the bay leaf and thyme sprig, then add your butter and the remaining sliced mushrooms. Whisk it all around the veggies. Turn your heat back to medium/low.
- Sprinkle the flour over the veggies and keep stirring until the flour starts turning off white/cream color, eh, like 3 minutes.
- Slowly start adding your broth, whisking as you pour. Once it’s all incorporated, whisk constantly until everything begins to thicken a little.
- Add your milk, sour cream, Dijon mustard and black truffle oil. Keep whisking until it’s to your desired consistency.
- At this point you can use it in whatever recipe is calling for it or you can add another 2-3 cups of milk/broth combo to make an entree soup.