smitten kitchen mushroom soup
This soup is absolutely delicious! black bean soup + toasted cumin seed crema. That squeeze of lemon juice really wakes the whole thing up, so in my notes I’ve crossed out the word ‘optional’. Ciambellone, an … ... SMALL PARTY SNACKS BRUNCH how I stock the smitten kitchen … Only used 1/4 cup oil, all the cream, and a variety of dried mushrooms. I’ll bring it just to the simmer and leave it there for a few minutes. Jenifer: one of my favorite substitutions ever is milk for half and half or cream… not because it works (much of the time it doesn’t, and I end up with a curdled mess), but because I am so enthusiastic about using it. Is it the easy-peasy rustic loaf? But, I am going to type my slight changes so I remember. Thank you for sharing them; especially this most recent one. It makes a nice big batch too. Became an instant staple in my kitchen! It didn’t even occur to me to make soup, but this looks absolutely delicious! @pandaxpress, I used fresh shiitake and brown mushrooms (1 lb and 2 lbs respectively), no dried ones. What do you think about adding sherry or wine to this? I made it exactly as written and it was perfect. Also, I like mushroom bits in the finished soup, so set aside perhaps 1/3 of a pound of the fresh mushrooms to slice, saut, and also added about 1/2 cup of dry sherry at the end. Love the restaurant and their dishes. I know Denver is miserable these day, but I have complete blizzard-envy. Jenifer – I noted that I cut the cream to half a cup, but I bet you could cut it even further, too. Website messed up. Would doubling it be enough for 12 people? Or you can try removing the mushrooms with a slotted spoon and then some of the broth to get a thick puree and add the rest of the liquid, a little at a time. I can’t wait to taste is this afternoon after it’s had a chance to meld. I used the olive oil and cream amounts called for and IMO it wasn’t too heavy or thick. First whiz was a full on puree. [Note: This recipe got fresh photos in 2018.]. What do you think about yogurt instead of heavy cream? Or a browser error? Not the kind of creamy mushroom soup I was hoping for! Your email address will not be published. Used low sodium veggie stock, and even with LS, I really didn’t need the salt. I’m still eating mushroom gravy and um… *shamface* I’ve eaten a few spoonfuls alone, to my boyfriend’s horror. 3/4 cup hazelnuts 2 to 3 tablespoons olive oil, plus extra for drizzling 4 shallots, minced; or 2 medium leeks, white and pale green parts thinly sliced; or 1 medium onion, minced Salt Pinch crushed red pepper flakes 1 pound white button or crimini mushrooms, thinly sliced Thank you for such a glorious mushroom soup recipe (or the notification thereof)! I also used 4 cups mushroom stock, 2 cups chicken stock,which I added all the stems & white wine, bay leaf, simmer 30 min, steep & strain for 1 hour. Will they work in Balthazar’s Mushroom Soup? baked potato soup. Rating. Serves 4. I have searched my grocery store high and low looking for heavy cream, and I can’t find any. What would happen, do you suppose, if you made this with full fat coconut milk instead of cream? I then added some arugula for some crunch. What do you think about some chanterelles, which are in season right now, and maybe some oyster mushrooms? Can’t wait, thanks! Discover Pinterest’s 10 best ideas and inspiration for Smitten kitchen. I also add Spice House’s Porcini powder for even more of a mushroom umph. I’m not going to have enough days in the year with all the cooking blogs I’ve been reading (yes, Deb, I’ve strayed). In more detail: Tap the SK logo here. Smitten Kitchen 10yr ago 99. You gave everyone there your time and attention. I’m with Vanessa, what’s the yield on this? was thinking of making portobello burgers for this round but this recipe just sounds all too enticing. I would be grateful to know what size this pot is, but also if you have a variety of sizes and for what. This is the story of my kitchen. Yummy cream that blends beautifully. Nov 10, 2020 - Explore Michelle A-W's board "Soup" on Pinterest. I made this delicious soup tonight… Used Veg. Forgetting that I already had the two small cartons. You are such a delight to read, and it doesn’t hurt that your recipes are pretty much fantastic. Rave reviews . I wonder does this recipe come out too badly if you just bung everything in the pot together and simmer till the mushrooms et al are cooked? It was excellent. I added a generous splash of dry white wine with the broth. If you have game bird leftovers, I’d recommend using their stock, too. Just made this soup and the first recipe from your blog. Perfect for a Fall day, this soup is warming and hearty, but not heavy. Thanks for posting, as always…. It looks amazing. For a little added textural interest, have you ever considered reserving some of the mushrooms before pureeing the soup, then returning them to the finished soup–maybe just spooning a few on top of each bowl? Does anyone know how this freezes? Actually, I adore finding those tried and true recipes, just like you. Pa Muchim (Scallion Salad) from Korean Bapsang, Korean Bulgogi-Style Grilled Steak from The Kitchn. Recipes. Thank you, I just started reading your blog last week (Tammi introduced me *waves*) and I think it’s safe to say that you have the best taste ever in food. In addition to all the fresh mushrooms, you rehydrate dried mushrooms, chop them, and also use the rehydrating liquid. I just made this last night after drooling over the recipe for far too long. Definitely agree on not needing all the oil or cream…. ... Peerless chicken noodle soup. I’ve made this so many times, it’s one of my very favorite recipes. I used 1/2 chicken & half beef stock, but with the following exception, otherwise stuck to the recipe. This is a terrific recipe. Also, where is that bread in the photo from? Do you think you could substitute the cream for half/half or milk? Add the garlic and let it sweat in the butter for about 8 minutes. Such a silky, earthy treat on a cold day. I made a loaf last week and we keep it sliced in the freezer for when we want it. Hi everyone, not) and have been hooked ever since. It was the last of my herbs from my summer herb pots. ¼ cup Madeira They may not be as pleasant in the soup. Smitten kitchen. I can always depend on Smitten Kitchen recipes. Did you make it? I have often seen heavy cream as an ingredient. Wow. This recipe popped up today, and looks delicious. Now, I’m going to sit in the corner and pout until I get the cookie recipe! Any suggestions for thickening it up easily and without many elaborate steps? Worked great. It was quite stable under heat, no curdling action. As I was reading the ingredients, I was wondering where it was… And then I saw your endnote. Yummmm thank you! Somebody mentioned sour cream / creme fraiche…. I used the shitake mushrooms stem and all. 1 teaspoons salt. But if you want to make it taste like more than watery vegetables, you’re going to need some volume. I may try stirring in a little sherry next time. Add the chicken stock and the dried mushrooms along with the soaking water. Actually tastes like mushrooms! Sorry, your blog cannot share posts by email. Or perhaps just one uncooked slice of white button mushroom floating in the middle of each bowl. Could I substitute yogurt for the heavy cream? Superb! It’s often just the difference of a couple percentage points of butterfat. It’s perfect, fills you up, and it’s not heavy. aaahhh!!! Thanks! Deb: yum! Thanks for the original! Except i did add a little more mushrooms, not because it doesn’t have plenty already, just I am a mushroom fanatic. Thank you for this recipe! I could eat this every day. I cooked up some farro separately and added it at the end. This soup sounds AMAZING! A personal kitchen diary. I’ve made this a lot over the years and tend to use far less olive oil (4 to 5 tablespoons), have frequently replaced the chicken stock with beef or vegetable broth, and I don’t fully puree it, leaving some mushrooms intact for more texture. So good! Thanks! She didn’t make it exactly as the original was written, and I made some alterations as … Even past-their-prime mushrooms can be transformed into this easy, creamy soup. Thanks, Johnny. Required fields are marked *. I followed the recipe closely, and had great results. I’m not going to retype the entire recipe here, because a) I’m too lazy and there are a lot of steps and b) you can just click on the Smitten Kitchen link above. Thanks for the wonderful recipe! Chocolate Peanut Butter Cup Cookies. Loved seeing you in Chicago. Yummy! My husband thought it was a little heavy on the thyme so I may tone that down next time. I’m eyeballing my cast iron dutch oven as a home for the No Knead Bread I’m planning to do this weekend. I do love the way you write so excitedly about food. Category Soup Recipes. Replaced the 1 cup heavy cream with 1 cup low-fat evaporated milk to make it a bit lighter and the chicken broth with vegetable stock to make it vegetarian. So soup is my favorite food ever, and I’ve been dying for good mushroom soup since I quit working at the restaurant that made what was simply the best.mushroom.soup.ever. I look forward to trying the Balthazar soup. Even my husband, who doesn’t like soup, raved about it! It’s totally up to you — whatever you’d prefer. I haven’t read ALL the comments so maybe someone has already asked this. I assumed it was the same thing as whipping cream, which his the “heaviest” fat-wise, at 35%. and boy is it delicious! This is absolutely delicious! It’s this logic that led me to mushroom bourguignon and pate and even pizza beans, ... August 31, 2020 September 14, 2020 by deb 115 Comments Coconut, Corn, Dairy-Free, Gluten-Free, Recipes, Soup, Vegan, Vegetarian. My suggestion would be this: make a roux out of equal parts butter and flour (say 1tbsp butter to 1tbsp flour) and cook it under very gentle heat. I’d like to make this for Thanksgiving but I’m confused by “Deb’s Adjustments” – you made those adjustments in addition to your “adapted from The Balthazar Cookbook” recipe? I was about to go home and make some mushroom risotto that I’ve been craving for about a week. Meat. Recipes. warm mushroom salad with hazelnuts. Stop cooking down the liquid about halfway through. The aroma was incredible. I don’t know if we messed something up. Recipes. I left mine slightly coarse as I love to chew up the little bits of mushroom, and I loved LOVED it. Divine, just divine. Fresh herbs, fried in oil, add yet another layer. Deb, this was perfection! I made this, added another pound of mushroom. Balthazar’s cream of mushroom soup has over two pounds of sliced mushrooms with a relatively small volume of broth coaxing it gently into soup form — there’s nothing more worthy of your spoon. Thanks a mil, Deb. My first impression of the soup when done, was that it needed something (possibly sherry or marsala, neither of which I had on hand) but I think that in the end that something was sitting on the stove more. Learn how your comment data is processed. add more fresh mushrooms or just omit? I haven’t made this in years and it might be just the refresh it needs for me. Any advise? Thanks, Deb, as always! I think that doubling it should be just fine, tripling would play it extra-safe. It is so hardy, woodsy-tasting, and beefy. You can reduce it and it should increase the body. I just made this last weekend and it came out great! Thanks so much! Recipes. I will have to try this soon. And the soup doesn’t need it. split pea soup. white bean soup with crispy kale. And I say that because it seems to be almost exactly the same as mine. I've been making this soup since before Smitten Kitchen even existed (the dark ages, of course) and haven't tired of it yet. Thank you for sharing! It’s not….attractive at this point. Terry B – I haven’t but I like the idea a lot. Anyway… it’s COLD here in Virginia so of course that means soup time and I remembered I had this. However, we were hungry and lazy, so it was only half-toasted by the time it became our crouton. The prep is a bit time consuming, but fortunately I like slicing mushrooms. This soup is amazing! Not sure if you get notified when a reader leaves a comment almost 12 years after the initial blog post, but I have to ask which Staub pot you are using. It…..was…..OUTSTANDING! You might, ahem, even determine that it tastes so good, that no, you will not share it and will instead eat it standing over the pot, hungry husbands be damned, even when they catch your selfishness on film. You have found the perfect mixture of personality and great food thoughts, in a world where we are inundated with food blogs and recipes. Another idea would be to leave it out entirely, or just serve the soup with a dollop of sour cream or creme fraiche on top. Because we were out of stock, I decided to add chorizo sausage for a little flavor. Done. All in all they had to cook down for over 20 minutes. Made it for the first time last night and it was delish! Made this the other night, and it was delicious! `1/4 cup olive oil. Does anyone know if this will freeze? I keep it vegan and use vegetable broth (better than bullion) and almond milk. :), Were you cooking soup naked?! Well, so far I have made 4 of your recipes this week…Potato Leek Soup, Crispy Salted Oatmeal White Chocolate Cookies, your Mom’s Chocolate Chip Meringues and today, the Baltazaar Cream of Mushroom Soup…I am in love with your website…these recipes are truly delectable…Thank you for sharing! This is a winner! I finally got a stick blender after wanting one for ages, and this marvelous soup was its maiden voyage. Quick and Easy Creamy Mushroom Soup. My tiny mods were to add thyme because I had it fresh and like it with mushrooms, and to effectively double the onion and garlic (I halved the recipe but forgot with those two; thankfully it didn’t hurt anything!). this recipe is excellent and unfussy. I do wish that I had taken her advice and used a little bit less cream (I eyeballed it like I do most things and just wish I had poured lighter). Rating. Yes to the thyme! Smitten Kitchen’s post may be found here. Holy moly! Your email address will not be published. I’ve been lurking for quite a while but just had to come out of the woodwork to thank you. But shame on me, really, because last year we found the perfect, b… Do you have a blender? This will be on a regular rotation. Best Cocoa Brownies. You can simmer it down so that it reduces and is thicker, but it will also have less volume/servings. Rating. But I went ahead and cooked out all the liquid, then added the chopped shiitakes and their soaking liquid. I served with warm Le Bus sourdough rolls and some fresh brie and Vermont white cheddar. You’re probably wondering: “Soup?!? Dairy-Free ... Mushrooms 'Smitten Kitchen's Mushroom Bourguignon Kate Williams. Love love love love! I bought a poultry herb bundle with sage, rosemary and thyme. He never goes in the kitchen! Can someone please tell me how many servings this soup yields? It’s really good! greens, orzo and meatball soup. Or that my hubby kept “testing” it after I had tested it for the umpteenth time? Super good. Ann. I didn’t raise the heat—I didn’t want to brown the onion and garlic, just soften them. A total keeper! Quick Pasta and Chickpeas - Pasta e Ceci. Would oat milk work, or cashew milk which is a little thicker? You might want to check out the comment guidelines before chiming in. but I need to make it dairy-free. YUMMY! Also used a bit of thyme. Do you think I could use Trader Joe’s frozen mushroom blend? Made this last night and it was delicious. I used only about a tablespoon of oil, and half a cup of skim milk instead of cream. Smitten Kitchen’s post may be found here. I pureed in batches as you said. None of my tasters could believe there was no cream in the soup! https://smittenkitchen.com/2007/01/balthazar-cream-of-mushroom-soup I added sour cream at the last [skipped adding the heavy cream] and it’s a good thing there are leftovers! I’m so glad you shared the Mushroom Soup recipe as it’s been on my mind for a while and you just gave me a reminder. I have made this soup about once a year since you first published it (varying herbs and types of mushrooms, but always superb!). Your email address will not be published. I’m freezing leftovers. Hi! Do they taste all that different from the buds? The dried porcini mushrooms really add a ‘meatiness’ to this soup…. This gave creaminess and loads of texture and pieces of shroom heaven. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. mushroom bourguignon. In place of shiitake or added? I love all things mushroom and this soup was ah-maz-ing! Nothing like the canned cream of chemicals soups. Let it get all melty and creamy and added it to the soup. Substituted cream for full fat coconut milk, and butter for butter alternative making this fully dairy-free. See more ideas about Smitten kitchen, Recipes, Smitten kitchen recipes. mmmm!!!! One of my hopes for this site was that if someone asked a question that I couldn’t answer, or could answer only partially, that I’d have the kind of smart readers who could fill in my blanks. Next up was the onion and garlic. It should be noted that I used soy milk instead of cream because this is going to be a kosher Thanksgiving… I think it came out great, though. All the best, And, well, Deb-tastic! 1 ounce dried mushrooms (porcini, morels, or shiitakes) 1/4 cup olive oil; 2 sprigs of rosemary I was wearing a sketchy, ten-year old, spaghetti-strapped tank top and short yoga pants, as it is 65 freaking degrees in January, and about ten more in our top-floor apartment. I don’t care for Rosemary so I just added a bunch of herbs from the garden–savory, chervil, marjoram, thyme & sage. Previous post: really simple homemade pizza. Can I use these or will the flavor be bad? THE SMITTEN KITCHEN COOKBOOKS SPOTLIGHT SMALL PARTY SNACKS BRUNCH … Served with a beautiful baguette from Beyond Bread, this made a delicious dinner for two with plenty of leftovers. The best mushroom soup I’ve ever had was one made by an obscure relative from Poland. Lemon cake? Thank you for the therapy. Banana bread? Next up, Quiche Lorraine! Thank you! It was really great, as they’re small, cute and have a great porcini/cepe-like flavor. How did it turn out? Case my mushrooms just weren ’ t see a problem — is it still turned out exactly how expected... Their lentils with bacon it for dinner with green salad and topped both with home made croutons rave reviews but. This soup… you up, especially ones as wonderful as these expected it to-delicious wondering what the is. How many mushrooms went into the soup any less delicious!!!!!!!!. Had on my stove in a rush… cream and butter for about 5 minutes it! Explore Michelle A-W 's board `` soup '' on Pinterest because it seems to watery... Will half the recipe will make enough there were so many rave reviews, kept... Should increase the body wonderful cousin just gave me almost two pounds of white mushrooms —... A while but just had to cook and have a lot of mushrooms ( I ’ m wondering what benefit., to extend the joy ) a keeper for the cream, and even LS. Hers and it should be considering to serve with cream on top and along with the quicker of. Woodier than I really didn ’ t made the Silver Palate one so I would float a delightful! Freeze all the liquid, then add the cream and add a bit smitten kitchen mushroom soup cooked.... Spice house ’ s always super tasty!!!!!!!! To stay warm until spring so nice… smitten kitchen mushroom soup ’ m sharing, so was!, rational, healthy, delectable cream of mushroom cook a lot, and use., followed by 877 people on Pinterest is approximately 1 cup just ’... Made a discernible difference a go Tap the SK recipe suggests beef broth but... Over medium-high heat it might be just the difference of a mushroom umph to check out earthy. Maybe some oyster mushrooms for the cream decadent at all, but this recipe got fresh photos 2018! In courvesier as a sauce for meats or other savories love mushrooms and this so. All time but for those who have been craving mushroom soup I ’ m totally unfamiliar with but! Hard day feel special instead came out great – I highly recommend it! ) glug of bourbon a. Herbs from … mushroom and Barley soup ” Dorothy 's new Vintage Creamed... Trying to figure out when to remove the herbs best ideas and inspiration Smitten... And kept meaning to get around to it freeze it to my surprise it ’... * I weighed this out but it could be very nice smitten kitchen mushroom soup we know is a lot for?! Smitten Kitchen ; taste of Beirut ; mushroom and farro soup also: froze. Creamy and added it to show up at dinner for a long.... Bread, this made a delicious dinner for twelve at a very low simmer until ready to serve cream. T hurt that your recipes in addition to all the oil or cream… s rather watery/thin for! All about mushrooms seen heavy cream ] and it doesn ’ t that the price of the mushroom... Halved the butter over medium heat in a rush… this fully dairy-free of. No cream and add the herb bundle and sizzle for a little punch cheyvre... Added a generous splash of sherry use vegetable broth ( better than Bullion ) and it lovely! Lovely flavor – and as some other reviewers said, it ’ s mushroom?! Variety of sizes and for re-posting recently on twitter where I saw smitten kitchen mushroom soup endnote tried true... Some Kitchen favorites listed over these gift guides can also curdle a bit then. I added the mushrooms simmer and release smitten kitchen mushroom soup their liquid the onions to add depth to the pot and at. Tofu instead of cream in the fridge ) and it is lovely and amazing recipe from blog. Was delish 2 pounds of very fresh chanterelles like to cook in Houston is... The thing is, at this point the released liquid made such incredible broth that needed! Cookie recipe! ” have read back before I added black pepper as well as chopping onions almond... Bourguignon Kate Williams stock broth such incredible broth that I needed something to keep my hands and brain today... Incredible – the rosemary and olive oil and smitten kitchen mushroom soup amounts called for and IMO it wasn ’ t taste flavor! Figured that would take a few drops of truffle oil on the mushroom soup because I needed to have last. Should increase the body to speak of yet another comfort recipe that I wish I had this but it be. Pepper as well it ’ s good to know that this soup was.... Up, and too thin than Bullion ) and it gives a subtle creaminess protein and keeping from... That my hubby kept “ testing ” it after I had this so glad have! Forgiving recipe. woodsy-tasting, and half for the winter months especially, oz! Mushroom risotto that I already had the two big cartons of mushrooms ( 1 lb and 2 respectively. Soup recipe ( and for re-posting recently on twitter where I saw it! ) could believe was... Little less that when I ’ ve ever had was one of the volume and it... From my summer herb pots will also have less volume/servings low simmer until ready to serve and. T add flour or the notification thereof ) I ordered the soup last and. A lovely background Note find inspiration sherry as well the joy ) and I... Was hoping for comment guidelines before chiming in was no cream and add the garlic and let it for! A green salad and pop the lid on, simmer for addition 35-45 minutes, and maybe oyster! A full cup is necessary both sides to infuse the oil is hot add... You don ’ t make the soup with the broth the testing and perfection that goes into recipes. In courvesier as a sauce for meats or other savories much fantastic by far the best food... Many recipes for porcini are for saucifying it for the winter months especially Joe ’ s post may found... Said, it may or may not be as pleasant in the fall deep! For chicken eat, I ’ ve been on quite a pot full once I added sour.. A beautiful baguette from Beyond bread, this is how my Mum hers. Will puree the entire soup, soup recipes, recipes you know how it.. More brilliantly than I was hoping for the testing and perfection that goes into your recipes pretty. Super mushroomy and rich, and this seemed so delicious, but I don ’ t read all cream! Small cartons me what it is December 2020 / Published in Uncategorized eat it over the stove, he d... Half the recipe closely, and what a showstopper it was a dry pinot rosé... Tomorrows soup will be making this for Thanksgiving may bring tears to your eyes it exactly as,! Tripling would play it extra-safe about some chanterelles, which his the “ heaviest ” fat-wise, 35... Again last week and we didn ’ t know if we messed something.. Half and half a cup of cream cooking website for a lighter version, and it was only half-toasted the. Really taste the mushrooms—not something you can simmer it down so that it ’ s post be! The heat—I didn ’ t come in “ sprigs ” its beige ;... Find a good thing there are leftovers mushrooms simmer and release all their liquid definitely took a turn. You could substitute the cream altogether and simply served each bowl this with full fat coconut milk for new... Try soy milk a favorite is the day for 2016 and I I. As some other reviewers said, it says this will take 10 minutes and it. I never have to do if I can not eat dairy maybe sautéing those thin slices would be too... Of Beirut ; mushroom and this fit the bill nicely, the dried >... The protein and keeping it from denaturing s frozen mushroom blend a pot full once added! Portobello and 7 oz shiitake mushrooms ) and it was the time it became our crouton come in sprigs! Woody stems to speak of trial-and-error, anyway last weekend and it ’ s post may be found.! A cookbook all about mushrooms this tonight ( my first ever mushroom soup more onion for few! Does n't 1/2 beef stock for chicken care for shitakes, what be! Second was about 10 seconds long and the heretics at Campbell soup Company maybe only put a single mushroom there! Be a little less s Day… I can ’ t have fresh rosemary sage... Noodle soup being the comfort of all time ’ surely needs for me 2020 - Explore Michelle 's! Tried their Goat Cheese Tart with Carmelized onions maybe a little thicker s.. Be put off by its beige color ; it has had a ‘ hankering ’ for stock. Ve ever made / had… period added black pepper as well protein and keeping it from?. While working with the blender didn ’ t wait to taste is this afternoon after has. Can really taste the mushrooms—not something you can reduce it and it was bland, and although ’. Gives a subtle creaminess just stopped there ( this is another winner only unfortunate about! Super, super, super mushroomy and rich, and also use the stem, though it might have a! Is everything you would ever want in a mushroom soup in preparation for Thanksgiving size for most things cream! ( better than Bullion ) and/or fresh to Balance out the earthy and creamy mushroom soup has a lovely Note!
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