Soup!

School has begun and fall is calling!  Rah-Rah!

It's time for harvesting and nesting, chopping wood, filling the freezer and getting jackets ready.  After a busy summer, I have to admit that I'm ready for root veggies, apples, hot cocoa, and warm, filling soups.

Today was a blustery, rainy, cold day.  The kind of day that just threatens the sniffles.   Umbrellas are of no use except to "tulip" every time you open them.  Today was a soup day.  But what kind of soup?  I can't think of any soups that I don't like, really.  There is one soup, though, that everyone wants me to make when it's rainy.  It's kind of silly, actually, all the fuss over this overly-simple soup.  There's just nothing to it, but, for whatever reason, everyone loves it.  Maybe because it's so simple.  Maybe it's because it's so hearty and filling.  Honestly, does it really matter why?

Behold, the humble (but ever-popular) mushroom soup....

 You'll need butter, mushrooms, onion, flour, 

chicken stock (or broth), cream, salt, pepper, and parsley.

Add butter to a stock pot (and a little olive oil if you like - which I do).

Now, let your onions and mushrooms get acquainted - 

these things take time, don't rush it. 

 Once your mushrooms and onions are obviously in love, sprinkle over the flour.  They'll like that.  Then pour over the chicken stock and let that come to a boil.  Reduce it down to low.

Once things settle down, pour in the

 cream and let everyone relax a while.

After that, it's all yours. 

 Sprinkle over the parsley and salt and pepper to taste.  

Butter a nice piece of crusty bread, prepare to hunker down, 

and contemplate all the wonderful things that autumn brings.

Cream of Mushroom Soup

1 pound button mushrooms, sliced or coarsely chopped

1/2 cup diced sweet onion

2 T butter (& 1 T olive oil if you like)

4 T all-purpose flour

2 cans or 1 box chicken broth or stock

1 cup heavy cream (half-and-half works well, too)

salt, cracked-pepper
2 T finely chopped parsley

Melt butter (and add olive oil) to stockpot and heat over medium heat.  Add mushrooms and onions.  Sprinkle over 1 t. salt.  Saute until wilted (or slightly browned if you prefer).  Sprinkle over flour and stir.  Pour in chicken stock and stir with a wire whisk ensuring flour is incorporated and pot is deglazed.  Bring to a boil until soup thickens slightly and then reduce to low.  Pour in cream and allow to heat through.  Sprinkle in parsley and additional salt and fresh-cracked pepper to taste.  Enjoy!

If you would like, you may also add in 1 T sherry or white wine after you add in the cream.  Allow to continue to cook on low for 10 minutes, and serve.

Feel free to use whatever mushroom variety you like.  An exotic blend is equally delicious and well, exotic!  Word of warning...those exotic mushrooms have way too much fun with the onions!