It's Soup Time

We decided we've been cold for long enough. Yes, it does get cold in Georgia. My friend, Dawn, and I decided it was time to make Mushroom Soup again. I have been working on this and hope this iteration will be one that you will enjoy as much as we did tonight.

The full recipe is on the Soup and Stew page.

In a bowl put boiling water over the dried mushrooms. My mushrooms are a mixed blend but whatever you have or can purchase will work. Let soak until well hydrated and softened, about 1 hour. Strain through a fine-mesh sieve or cheese cloth, reserving the liquid. Discard the mushrooms. These mushrooms usually have a weird texture so we just throw them out.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender, liquid evaporates and mushrooms are golden brown, 8 to 10 minutes. Go ahead and take the time to cut the carrots and onions into pea sized pieces.

Add the garlic, the sherry and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. I like to keep a small jar of mince garlic packed in olive oil in my fridge. It's easy, convenient and tastes good in this soup.

In a blender puree the drained cannoli beans and thyme with 1 cup of chicken stock. Pour into the vegetables and cook, stirring, until it comes to a simmer. I like to use the beans as a thickener to add fiber and replace flour.

Stir in the other cup of chicken stock, reserved mushroom liquid, heavy cream, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, uncovered until the soup has thickened and reduced slightly, 30 to 35 minutes. I like to use cartons of low sodium chicken stock, but broth will work if you can't find stock.

Season with salt and pepper to taste. Ladle into bowls. Dollop with sour cream, a sprinkle of sherry, if desired, and serve with a slice of bread, for dipping. Sometimes it is just my husband and I so I have leftovers. I like to ladle them into Mason jars to refrigerate. If you feel like the soup is too thick when you reheat the leftovers, just add some more chicken stock.

Sometime we like to ladle the soup over rice. When I am really pressed for time I will use the packaged seasoned rice that you can heat in the microwave for 90 seconds. Put some in the bottom of your bowl and ladle the hot soup over it. Yum!