Mushroom Soup
A few weeks ago Adam and I went to a local little restaurant, I decided to get the half a panini and mushroom soup. The meal was wonderful and inspired this meal.
Adam and I love mushrooms so I thought we would LOVE this, but we both felt it lacked flavor and was very bland.
Mushroom Soup (From: Two Novice Chefs, One Tiny Kitchen)
- 3 Tbsp. butter
- 1/2 of a yellow onion, chopped
- 3-4 garlic cloves, minced
- 1 lb. ground turkey
- 1 c. flour
- 1 lb. mushrooms, mix and match to match your flavor
- About 4-6 c. milk, stock, or half-n-half
- Salt and ground pepper
Add the butter to a large heavy pot on the stovetop over medium heat. Add onion and garlic to the melted butter, and sauté until soft, about 5 minutes. Add ground turkey and brown. Add flour and make the mixture thick, get that flour mixed into the turkey really well (you’ll have a thick, sticky, lumpy mass on your hands. That is fine, it’s what you want).
Add mushrooms and cook for awhile, until juices and flavor are released (about 15 minutes). Slowly add your liquid of choice (milk/broth/half-n-half). Cook until thickened as desired while on medium heat, stirring frequently. Add salt and pepper to taste.
November 23rd, 2008 at 4:00 pm
Sorry you didn’t like it! I had to play around with the mixture of milk, half and half, and chicken stock to get the flavor I wanted, and then I added a ton of pepper.
November 23rd, 2008 at 10:37 pm
This would probably make a good sub for cream of mushroom soup in recipes though, right?
November 24th, 2008 at 9:00 am
It would forsure! I used it in my cream of mushroom soup and it worked great!
November 25th, 2008 at 2:23 pm
If you want a really good cream of musrhoom soup recipe try this one out – it is so easy and really tasty – just what we were looking for with a good mushroom soup.
http://realistic-eats.blogspot.com/2008/02/savory-mushroom-goodness.html
November 26th, 2008 at 5:05 pm
There were two ingredients not in your recipe that I use in mine that I find really pack a punch: first, you soak the mushrooms in sherry for 30 minutes or so, and add the liquid to the stock; and fresh thyme leaves.
I was not a huge fan of mushroom soup until I tried this. I also saw a recipe that called for Madeira in place of the sherry, so you might try that instead.