Monday, January 11, 2010


Our little group of cooks at Community Meals have become like a social club.  We celebrate birthdays, usually three or four at a time.  Rebecca is our gourmet hostess, last year she made this wonderful Mushroom Soup for the luncheon and agreed to allow me to share it. 
I made the soup Saturday night for my company and it was a great hit.  I just explained to everyone that we were not having a low-cal meal.
Since I was doing grilled lamb chops, a potato dish and asparagus, I didn't have time to make the soup at the same time.  I try when I plan a dinner party to pick things that at least partly, can be made ahead.  There is nothing worse than being completely stressed out at your own party.

Mushroom Soup

1 pound botton mushrooms
4 1/2 cup heavy cream
2 cups chicken stock
3 or more portabella mushroom caps cut into cubes*
3 tablespoons olive oil
1 tablespoon butter
1 cup chopped , toasted walnuts
2 tablespoons chives chopped
Sea salt and freshly ground black pepper
Heat two tablespoons olive oil in a medium saucepan over medium heat.  Add buttons mushrooms and cook, stirring occasionally, until they begin to soften.  Season with some salt and pepper.
Add cream and chicken broth to mushrooms and bring to a boil.  Reduce the heat and simmer for 20 minutes.  Cover sauce pan and continue to simmer for another 20 minutes.  Remove from heat and let mushrooms rest for 20 minutes.
Strain mixture, discarding mushrooms, keep cream mixture.
(I prepared to this point the day before the dinner and refrigerated until ready to use.  Rebecca did not suggest this step, but I wouldn't of had time to prepare this the day of the dinner.  I don't think the soup suffered from making it this way.)
Shortly before serving, put soup over low heat to completely heat, Taste for salt and pepper.
Meanwhile, in a small pan or skillet, heat 1 tablespoon olive oil and 1 tablespoon butter, add portabella mushrooms and saute until softened.
To serve, divide soup into bowls and top with portabella mushrooms, toasted walnuts and chives.  Serve immediatly.

Serves 8

1 comment:

  1. Made this soup for Bible study tonight. It was absolutely wonderful! everyone raved about it. Definately one I will make again.