Tuesday, January 31, 2012

Wild Cream of Mushroom Soup

Though this is another successful meal from the Hunger Games Cookbook, it isn't as extraordinary as the other things I've made from it, so far. Unsure if I picked some randomly amazing things to start with or whether this one is just not quite excellent because it's a boring idea to begin with, but whatever. Don't get me wrong! It wasn't bad AT ALL. It was actually one of the better homemade mushroom soups I've ever had. I just don't think I would make it again. Probably. I don't know. Aah! I'm seriously in love with this cookbook though.

Must point out that this recipe involves a roux. Roux = RUE? :) (//Hunger Games Reference)

This looks terrible, I'm sorry:

Wild Cream of Mushroom Soup
The Unofficial Hunger Games Cookbook, page 53

1 1/2 pounds fresh mushrooms such as cremini
1/2 cup (1 stick) butter
5 green onions, chopped
3 cloves garlic, choppped
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
3 tablespoons all-purpose flour
4 cups vegetable broth
1 cup heavy cream
1 tablespoon apple cider

1. Brush mushrooms clean. Thinly slice the mushroom caps. Discard the stalks.

2. Melt butter in a large skillet over low heat. Add onions, garlic, lemon, and thyme, stirring for 1 minute, or until the garlic and onions are golden brown. Add the mushrooms, and then salt and pepper to taste. Cook for 4-5 minutes, or until the mushrooms just barely soften. Add flour and stir for 1 minute.

3. Remove from heat. Add the stock, stirring continuously. Return to the heat and bring mixture to a boil, still stirring. Reduce heat and gently simmer for 2 minutes, stirring occasionally.

4. Whisk the heavy cream into the soup, then reheat gently, stirring the whole time. Do not allow the soup to boil. Add cider. Season to taste with more salt and pepper.

Yield: 4 servings

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