First I am vegetarian now so learning to cook with my new lifestyle choice. Secondly we are moving and I will be responsible to cook for my family and get us healthy! No eating out as much since I may not have a job right away… hope you enjoy my adventure!
I have been craving the mushroom soup from a specific restaurant that sales cheesecake maybe made in a factory. I don’t mention there name because every time I have gone to get said soup I have been let down by the customer service and have left even before ordering. Anyways I have been craving it and finally decided to create a recipe based on flavors in my head and experiment. I happy to say that this first try is so yummy and my SO (who is my guinea pig) says it is better than that cheesecake selling factory.
Give it a try and let me know if you adjust anything and at the end I will tell you what I will add next time.
1 stick butter (1/2 cup)
1 tsp minced garlic
1/2 of a white onion diced
2 celery stalks diced
16oz (2 square packs) mushrooms, halved
10oz heavy cream
1 8oz can broth (I used vegetable)
salt, pepper, and Parmesan cheese to taste
Time To Cook:
Start by prepping your veggies dicing onion and celery, also halving your mushrooms.
Heat a large saucepan and once heated add butter. When butter is melting coat the pan and add in the garlic, onions, and celery. Stir with wooden spoon until the onions are becoming translucent and at that point add in your mushrooms. Cover with pan lid to tenderize the mushrooms faster.
When you notice the mushrooms begin to shrivel or tenderize add in your heavy cream. Let simmer for about 10-15 minutes slowly stirring and lightly pressing mushrooms down at the same time. (We are basically trying to infuse the cream with mushroom flavor)
After simmering the cream with veggies you want add in your can of broth. Let this simmer for 5-10 minutes stirring and pressing again. Now you get to add in salt, pepper, and cheese for taste. Just a reminder you don’t want to over salt or pepper the soup so I used lightly coated the top of my soup 2 and a half times and it was good.
For the cheese it depends on how cheesy you want your soup I opted for less cheesy and added to good sized dollops.
After you have come to your preferred taste in the saucepan you are going to add your mix into the blender. Blend this until it is liquid about 4 minutes. You can taste here to add more cheese or salt and pepper.
I wasn’t happy with the consistency so I added cornstarch. 1 tsp cornstarch and 1/8 cup hot water and deluted the cornstarch so no clumps were there. I poured it into the blender and blended for 2 minutes. Let this sit for 5 minutes to thicken.
-Next time I will add sautéed mushroom pieces to garnish the soup and to add texture.
I hope y’all enjoy this recipe and let me know how you enhance or embellish or just enjoy it!