Wednesday, April 3, 2013

Cream of Mushroom Soup

I added about 1/2 a teaspoon of duck fat to the mushrooms and onions when I thought the mushrooms were getting too soggy. I abhor it when mushrooms get so soggy you don't even know what they are anymore. Duck fat is a great searing agent. 
A butcher recommended using duck fat as a  substitute for butter or olive oil when cooking to add a "richer" flavor. It's 20% lower in saturated fat than regular butter. 
 (At the end I also added one teaspoon of Black Truffle Butter to the "finished" soup to infuse the soup with a little truffle flavoring)

Spice Bundle, Sage, Thyme, Oregano
- 1 lb of mushrooms sliced
- 1/4 cup of butter ( I substituted this for 2 tablespoons of olive oil and then the duck fat to sear the mushrooms later) 
- 2 yellow onions 
- 3 cloves of garlic 
- 2 tablespoons all-purpose flour 
- 4 cups vegetable broth
- 1 cup of light cream or whole milk; 
I've even made this with goat milk, but if you're going to do that I would suggest, 1/2 a cup of goat milk and 1/2 a cup of skim milk.
-Thyme, sage, oregano
-Salt & Pepper 

1. Prep work: Slice the mushrooms, chop the onions, mince your garlic

2. Melt your butter/ add your olive oil, in your pot  over medium heat and cook the onion, garlic, and herbs for about 1-2 minutes do not allow the onions to brown. 

3. Add the mushrooms before the garlic begins to brown (gold is good, brown is bad) 

4. Cook for 3-4 minutes stirring occasionally
Add flour and cook for 1-2 minutes 

5. Remove from heat 

6. Add the stock stirring continuously, place back over the heat and bring to a boil stirring intermittently

7. Reduce the heat once the pot begins to boil and allow to simmer for 2 minutes, stirring occasionally 

8. Whisk in the cream at a low heat and allow it to cook on low for 2-3 minutes 

9. Season with salt & pepper 

10. Serve    

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