Hot Button White Mushroom Soup!

Cooking has always been a hobby of mine and before I was a part of TCC, I frequently experimented with recipes that I found over the years. Over some time I have collected a small but delicious group of recipes. So I figured for my first few blogs here on the site I would rehash these great culinary works of art for you to enjoy!

One of the things that Chris and PC have stressed to me time and time again when coming on to the show is that they want everything to do with TCC to be unique and our own creation. Something that sets us apart from the rest of the pack so to speak. With that in mind I decided that my first blog post should be something that is different right off the block and what can be more different then a mildly spicy white button mushroom soup!

Here is the list of ingredients that I used for this awesome soup!

  • 1 pound white button mushrooms.
  • ½ cup chopped shallots.
  • 3 tablespoons dry sherry
  • 5 tablespoons flour
  • 1 teaspoon dry thyme
  • 4.5 cups of stock (I used chicken stock)
  • ½ to 1 teaspoon of salt
  • ¾ teaspoon black pepper
  • ½ teaspoon dry red-pepper flakes
  • ½ to 1 cup milk or cream
  • 3.5 tablespoons extra virgin olive oil
  • ½ cup of chopped asparagus
  • 1 tablespoon unsalted butter

Again as a reminder the whole point of TCC is that we are all Common Chefs in the kitchen, and that means a lot of time just going with what you have not with what you need, so if you don’t have all of something put in a little extra of something else. Who knows you may create your own masterpiece. Also remember cooking should be fun and not taken to seriously.

OK down to the integrity! Make sure to wash off the mushrooms & asparagus thoroughly before proceeding as typically they have some residual dirt left on them from the store. To get a nice meaty consistency to the soup cut the mushrooms up in slices. Also remove any hard stems. Cut the asparagus tops off a quarter of the way down.

In soup pot heat up the olive oil, and the butter until melted. Then add the mushrooms, asparagus and shallots. Lets this cook for about 5 minutes constantly stirring so that you don’t burn any thing. Once the continence of the pot are nice and wilted add the sherry,thyme, and flour.

Bring the heat down to low and again stir the pot continuously for another 5 minutes. Make sure to scrape the bottom of the pot for all the cake on goodness of the mushrooms and shallots. Once that 5 minutes is up add in the stock of your choice, I used chicken stock that I made from a store bought paste. After that add in your salt and pepper.

Bring to a boil once again and then immediately reduce heat to medium allowing the soup to simmer for another 15 minutes or until it thickens up.

Now here is the point where I made the recipe my own. In the last 5 minutes of the cooking process I added the red-pepper flakes stirring them in for about a minute, and finally add the cream or milk for the last bit of time. I added the red-pepper and milk last as I was use to a more creamy soup and I though the flakes would lose some punch if I had added them in earlier.

Give it a few good stirs and let it set for a bit and it’s time to eat!

In the pic I garnished the soup with a piece of pita bread. Try it out and enjoy. I kicked it up a notch by adding a little red-pepper flakes.

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