Creamy mushroom soup from a farm near us

Creamy soup with mushrooms from a farm near G.’s home in Wisconsin.

G. and I are leaving tomorrow morning for Grand Nationals in Atlanta. It’s a big dance event for people who do West Coast Swing and Carolina Shag. I’m super excited because we’ve been to several national events now, and this one is my favorite.

Last month, we went to Swing Dance America in Lake Geneva, Wis. On the way back to G.’s house, we stopped at River Valley Ranch, a mushroom farm with a store that operates 364 days a year. That’s right, mushrooms are on sale every day but Christmas. I love mushrooms, and they had all kinds — portobello, baby bellas, Shiitake and crimini. I was trying to decide what to buy, and there were so many choices that I began to feel overwhelmed. In the end, we just bought 2 pounds of white buttons.

I also grabbed one of the farm’s newsletters. I had a recipe in it for cream of morel soup, but morels weren’t in season yet. I used that as the basis for a cream of mushroom soup made with the white buttons that was really good.

G. keeps talking about the soup and telling people about the farm, so I think this means we’ll get to go back. Next time maybe I’ll buy more than one kind. Mixed mushroom would probably make an even better soup.

In the meantime, here’s the recipe for cream of mushroom soup, featuring white button mushrooms:

1 pound mushrooms

6 tablespoons butter (divided into 2 tablespoons and 4 tablespoons)

half of a small onion, chopped

2 garlic cloves, chopped

salt and pepper to taste

5 tablespoons flour

4 1/2 cups chicken stock

1/4 cup heavy cream

Wash mushrooms, trim stems and cut caps in half.

Melt 2 tablespoons of butter in pan and saute onion and garlic just until soft. Add mushrooms and cook until mushrooms absorb juices.

Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour to make a roux, then gradually add chicken stock, stirring constantly so there are no lumps. Add half of the mushroom mixture and puree with a hand blender. Simmer for about 20 minutes.

Add salt and pepper to taste. Add the rest of the mushroom mixture and cook another 10 minutes or so. Add cream and serve hot.


One response to “Creamy mushroom soup from a farm near us

  1. Wild mushrooms are the best. Good luck at the competition.

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