Cream of Mushroom Soup

Producers:

Wine (Coopers Hawk Vineyards)
Onion (Green Heart Farms)
Garlic (Lee & Maria’s)

Ingredients:

• Makes 4 cups
  • 2 cups brown mushrooms (cremini or baby bella) sliced
  • 2 cups white mushrooms, sliced
  • 2 tablespoons neutral cooking oil, like canola
  • 1 cup white onion small diced
  • 1 tsp minced garlic
  • 2 cups water
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup 35% cream

Making Cream of Mushroom Soup

1. On a stovetop, heat a medium pot over medium heat, add the oil, and half of the sliced mushrooms, and sprinkle with a small amount of salt and pepper. Sauté until tender and most of the moisture has been released, then add the remainder of the mushrooms and repeat this process. It is essential to cook your mushrooms well so they are brown and not gray, this is where all the flavor comes from. Reserve a ¼ cup of the cooked mushrooms for garnish.
2. Add onions. Sauté until lightly brown and translucent, about 6 to 7 minutes. Add the minced garlic, and sauté for 30 seconds. The liquids should be mostly gone at this point and the bottom of the pot should be brown and kinda sticky.
3. Add the water and bring to a boil over high heat for 20 minutes or so.
   4. Remove from heat and use an immersion blender to purée your soup.
   5. Return to the stove and heat the soup over low heat. Add the cream and stir to combine. Continue to stir and cook until hot, about 4 to 5 minutes, season with salt and pepper to taste.
   6. Divide the soup among serving bowls. Garnish with reserved mushrooms.

Notes: This soup is basic and delicious. It can easily be made into a thousand other styles of soups by simply changing the garnishes. Some ideas would be to add in one or two of the following garnishes: chives, garlic chips, brioche croutons, dill, lemon zest, parsley, chili flakes, truffle oil, fried sage, mushroom chips, goat cheese, or bacon bits.