Wild Pain in the Behind of a Mushroom Soup
March 16, 2012 Leave a comment
I have to fess up here: I do not have a mushroom soup recipe of my own. My experience yesterday making Barefoot Contessa’s Cream of Wild Mushroom Soup has now enlightened me to the fact that I really need a mushroom soup recipe of my own.
My husband asked me to make this for his birthday on Wednesday, then come Wednesday he wanted to go out to dinner instead (it’s a monstrous buffet that gives you a free meal on your birthday and prime rib on Wednesdays–worth skipping meat the rest of the day, if you ask me). So when Thursday rolled around, I had all the ingredients lined up, I had the toddler napping…what more did I need? What I needed was a sous chef. And a scullery maid. And an extra hour of the toddler napping. That recipe makes a delicious soup that involves way more time over the stove than I am used to or willing to take. How long did it take, you ask? It took just shy of three hours over the stove to accomplish this soup. Again, tasty, but I really need to streamline this if I’m ever going to attempt cream of mushroom soup again.
Here’s my game plan for the future attempt:
- Make the stock in the slow cooker one day, puree it (for a thicker finished product than the original recipe produces) and combine it all either shortly before serving or reheat it all in the slow cooker during naptime.
- Sautee the leek-and-mushroom component ahead of time, fridge it all, then see above.
- Using super-thick homemade rice milk should make it vegan, not to mention cheaper.
- Try cornstarch instead of flour as a gluten-free thickener. However, if I’m using the aforementioned rice milk, that might be overkill. I want mushroom soup, not mushroom dip.
So, lesson learned, like with the Eggplant Parmesan Debacle. When I do have my own recipe, maybe I’ll call it “Barefootandpregnant Contessa’s Easy Mushroom Soup.” Yeah. Catchy. I like it.