Mushroom Soup

When the nights are cold and dreary, nothing hits the spot quite like a hearty soup. Here are a few ideas for one such meal that will win applause from your family: the ubiquitous international comfort food, mushroom soup.

Mushroom soup is a savory soup of simple origins, which usually begins with a roux of flour and butter. The classic base of mushroom soup is a creamy broth that perfectly complements the juicy texture and flavor of mushrooms. This soup is so easy to make, yet may easily be made into a gourmet meal.

While just the regular white mushroom may be used, you may also include a variety of mushrooms, fresh or dried, to produce a truly delightful four-star dish. Well-chosen seasonings transform this soup into a heavenly concoction fit for a King.

Mushroom soup can be economical, even when composing a mixture of mushroom varieties, because just one or two mushrooms of each kind become a bonanza of flavor. Among the fresh varieties, there are white, cremini and portabellas, readily available at the grocery. Upscale groceries and specialty shops carry dried mushrooms, such as shiitake, enoki and other exotic varieties.

Dried mushrooms add complex and subtle flavor to your mushroom soup recipe. Although these exotic varieties are a bit more expensive, it takes just two or three mushrooms of each type for a kettle full of gourmet taste. To use, place the dried mushrooms in a small bowl of water. They will reconstitute in about 15 minutes. Don't throw away the water. Add this flavorful juice to your soup pot.

There are a number of seasonings that go well with mushroom soup. Thyme, sage, marjoram or a bouquet garni each add a lovely savory flavor. Fresh chives and parsley add a bright note.

One medium diced onion may be added to your soup, prepared in one of three ways. You may sauté the onion lightly in butter, or sauté to the point of caramelizing, or simply add the raw onion to the soup pot. Each method produces a slightly different texture and flavor. Raw onion tends to retain a crunchy texture. Lightly sautéing makes the onion softer with a more subtle flavor. Caramelizing adds a rich note that complements the juiciness of the mushrooms and increases the complexity of flavors.

A batch of mushroom soup can be prepared in about 30 minutes. To make about 8 cups of soup, use 6 cups of milk and a total of 2 cups of mushrooms in whatever mix you desire. Begin by making the roux. Melt 3 tablespoons of butter over low heat in your pot. Add 3 tablespoons of flour, 1 tablespoon at a time, stirring constantly with a whisk. Allow the roux to cook for a few minutes to cook off the floury taste. Gradually add the milk, whisking until the roux and milk are thoroughly mixed. Add the mushrooms, seasoning and onions. Continue cooking for about thirty minutes. Voila! Mushroom soup is ready to serve.