Mushroom and Parsley Soup with Parmesan-Reggiano

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Most winters I can usually be found hibernating until spring and it takes A LOT to get me out of the house.  The cold season usually takes a lot out of me, as it does to anyone.  This one in particular has done a number.

The recent ice storm we had in Toronto knocked out our power from December 22 through until December 25, which meant spending a few days unshowered, in the dark, and freezing cold.  Luckily, we were able to escape to a friend’s nearby apartment on Christmas Eve, as she spent the holidays outside of the city.  Douglas and I excitedly packed our cat up in her travel carrier on the afternoon of the 24th and spent one luxurious evening with heat, cable TV, and an incredible view of dark TO from the 8th floor of our friend’s building.

Since we had lost power for so many days, we had no choice but to eat our meals out.  This meant spending a fortune during the most expensive time of the year.  Not to mention all of the food we had to throw away from our fridge and freezer.  It was a tough time for our bank accounts.

Following the outage, it took us a while to pick ourselves up after the holidays and we hadn’t done a proper grocery run in quite some time.  Last week we agreed to get off of the couch, place a limit on the number of X Files episodes per evening, and attempt to get ourselves out of this rut.

I started fresh last Monday with this soup, which tastes a bit like a French onion and cream of mushroom crossover.  Two of my childhood favourites.

  • 6 cups assorted mushrooms, roughly chopped (I used shiitake, portobello, and cremini)
  • 2 medium onions, chopped
  • 4 cups chicken or vegetable stock
  • 2 cups dry white wine
  • 6 garlic cloves, minced
  • 1/2 cup fresh parsley, chopped
  • 1 cup half and half or heavy cream
  • 3 bay leaves
  • 1 tbsp thyme
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 3 tbsp flour
  • Parmesan-Reggiano, thinly sliced
  • Salt and pepper

Heat oil over medium low in a large soup pot.  Add onions and season with salt and pepper.  Stir frequently and cook for 5-10 minutes or until softened.  Add garlic and cook for 2-5 more minutes or until fragrant.  Add the mushrooms, bay leaves, and thyme.  Cook until mushrooms give off most of their water and shrink down by about half; about 10 minutes.

Add the wine and turn the heat high to boil.  Add the stock, parsley and bring back to a boil.  Stir in the half and half and simmer gently.  Add more salt and pepper to taste.

In a separate small pot or pan, heat butter on medium.  Once butter is bubbling, whisk in the flour until thickened and pour into the soup.  Let the soup simmer for another 15-20 minutes or until the soup has thickened.

Serve with a generous amount of thinly sliced Parmesan-Reggiano on top.

Serves 4 – 6.
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2 thoughts on “Mushroom and Parsley Soup with Parmesan-Reggiano

  1. This is a lovely soup! Thank you for stopping by my blog today. Nice to “meet” you and I’m looking forward to your soup ideas. We love soup in this house and I’m always looking for new ones to make.

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