pre-blended creamed mushroom soup x4

various dates

During the Covid-quarantine, I started buying mushrooms a lot more often than I did before, and most of them ended up as mushroom soup.

Somewhere end 2020, I figured out that blending the mushrooms before cooking them resulted in a much stronger flavor. Since than, that is the method I use most often for mushroom soup.

You have to add a few cups of liquid to blend 1 lb. of mushrooms into a smooth paste.
Flour can be used to thicken the soup afterwards. I often use a cup of Bear Creek soups for that purpose.

pre-blended creamed mushroom soup #1

2021-03-07

This is the first such recipe that I have pictures of.

The method is very simple: blend mushrooms with as little liquid as possible; simmer 30 minutes; serve.

INGREDIENTS

This is what you need for 4+ servings:

1 lb. button mushrooms
S&P, seasoning
optional: heavy cream

Pic1: pre-blended mushroom soup

Directions

2021-03-07

Pic2: blending button mushrroms
Pic3: simmer
Pic4: quite runny

Blend / puree the mushrooms until smooth.
Add as little liquid as you can get away with to get a thicker soup.
I added a cup of milk to get a lighter color.

Pic5+6: optional thickener
Pic7: simmer

Soup was too runny to my liking.
Instead of plain flour, I used 1 cup Bear Creek cheddar potato soup.
That is enough to thicken the soup without it dominating the mushroom flavor.
The dried potatoes (or other vegetables for different varieties) need at least 30 minutes simmering.

Pic8: served
Pic9+10: with heavy cream

Serve and enjoy.
Optional: add heavy cream.

creamed Portobello mushroom soup:

2021-05-07

Strange as it may seem, Portobello mushrooms blend into a lighter-colored paste.

2021-05-07

Pic11-13: Portobello mushrooms

Same method as above. This one did not require thickener.

curried creamed mushroom soup #3

2021-05-18

Pic14-16: food-processor

Same method as #1 above, with curry powder instead of flour.
Not bad at all, but don't overdo it if you're not used to curry.
See also: curried mushroom soup.

creamed mushroom soup #4, with cucumbers

I tried a new ingredient: I added some over-ripe cucumbers into the mix and used a few slices as garnishment.

The decorative cucumbers offered a refreshing, slightly sour flavor contrast to the soup.
The ones I blended pretty much disappeared, completely dominated by the mushrooms.