Don’t tell me! I already know — you either love ’em or hate ’em, right?
Mushrooms, like cilantro, seem to be one of those weird foods that really tend to polarize people. Some find them pleasing to the palate, while others want to run, failing and screaming, down the street.
See, I’m a mushroom lover. Fried in butter, poached in white wine, on my veggie burger, on my pizza, in my soup, in my salads, raw, cooked, whatever — they will all end up in my tum!
That said, this is a soup for lovers — mushroom lovers, baby. Oh, yes — I just had to go there.
It’s rich, it’s fatty (although not as rich and fatty as a cream soup could be), it’s creamy, and very, very mushroomy. For a recipe I found on the side of a soup cup in a junk store in Olalla, it’s surprisingly delicious and robust.
Seriously, though — I might’ve made up the word “mushroomy” but Olalla is a real place!
It’s on the old #3 highway between Penticton and Keremeos in the interior of British Columbia. That’s how far this recipe traveled to get to my kitchen. Best random junk store find for $1.25 while on a summer road trip ever.
So, just how old is this recipe?
I honestly have no idea. Um… old? I’ve tried to do some searches online and date this vintage soup cup, but to no avail.
Judging by its type font and its orange and brown colour scheme, I’m guessing maybe the 1970s? I’m just saying that because I think that orange and brown and olive green were really popular for kitchens back then. Ha!
Anyways, for those of you who don’t like mushrooms or don’t do dairy — sorry! There are tons of other soup recipes around here for you to enjoy.
Cuz all dietary restrictions and pickiness aside, who doesn’t love soup?
Vintage Cream of Mushroom Soup
- 1 cup sliced brown mushrooms
- 2 cups diced brown mushrooms
- 2 cloves garlic, crushed
- 2 large shallots, diced
- 1/4 cup fresh chives, diced
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 1/4 cup whipping cream
- 2 cups half & half cream
- 2 cups vegetable stock
- salt and pepper, to taste
Melt the butter and olive oil in the bottom of a large stock pot over medium heat.
Wait until the butter starts to sizzle, then saute the garlic and shallots for about 2 minutes.
Add the diced and sliced mushrooms and cook, stirring often, until the mushrooms become brown and soft.
Sprinkle the flour and sherry over the sauteed vegetables (fungi?) and cook, stirring, for another 2 ~ 3 minutes.
Pour in the vegetable stock, whip cream, and half & half cream into the pot.
Stir everything together.
Bring the soup to a simmer and add the fresh chives. Simmer for 10 ~ 15 minutes, stirring occasionally, to allow the soup to thicken slightly. Season with salt and pepper to taste.
And there you have it! A delicious autumn soup that’s ready in under 30 minutes — depending on how fast you can dice and chop, that is!
Uh. Let’s say 45 minutes, if you’re a slow and awkward chopper, like me.
I served this soup with a drizzle of truffle oil (because you can never have too much fungi taste for your face) which added a gorgeous, rich earthiness to its flavour, and a side of oven-warmed whole wheat bread.
Hot mushroom soup and warm bread on a cold day — just as good now as it was back in the 70s! Yum!
PS: Speaking of old things made new… I’m in love with the new Lady Gaga + Tony Bennett cover of The Lady is a Tramp.