Take a few bags and cans. Open them. Simmer in a pot and, voila, you
have an incredible, homemade mushroom soup that will blow you away.
Host Evan Kleiman shows how you can cheat and still make a delicious
home cooked meal with pre-chopped, fresh ingredients and canned chicken
stock.
Almost Instant Mushroom Soup
This is one of those recipes that can live on, transforming from soup to a base for Beef Stroganoff to a beautiful risotto.
- ¼ cup extra virgin olive oil
-
1 quart package Trader Joe Mirepoix
or
1 onion, peeled and diced - 2 carrots, peeled and coarsely chopped
- 2 stalks celery, diced
- 2 cloves garlic, peeled and chopped
- 1 dry or 2 fresh bay leaves
- 1 sprig fresh rosemary
- 2 cups wine
- 3 10-oz bags, Trader Joe’s Sliced Cremini mushrooms or 2 lbs of any mix of mushrooms you like, sliced or chopped
- 8 cups broth/water
- Salt and pepper
Cook the chopped aromatic veggies in the olive oil over high heat. If you salt the veggies they will wilt faster. Don’t worry if you get a little browning around the edges. It will build flavor. Add the garlic, bay leaf and rosemary and stir around in the oil. When you smell the garlic add the wine, turn the heat up, and let the wine cook off for a minute or two. Then add the mushrooms to the mix. Stir then add enough water and/or broth to completely cover the mushrooms by an inch or so. Add salt and pepper to taste.
Bring the soup to a boil then set it at a simmer for at least half an hour or until the mushrooms are cooked. Adjust seasoning if necessary. Elaborate to your whim.
