The Presidential campaign has gotten on everyone’s nerves. The end is in sight, though I suspect there will be hours of talking heads tonight, hashing and rehashing every minor, mind-numbing detail. To fortify yourself against the barrage, prepare this tasty soup that is full of flavor and easy to prepare. This recipe makes enough soup to have leftovers; you know you will need them tomorrow night when you are exhausted from staying up all night screaming at the pundits.
- 1 lb crimini mushrooms, sliced
- 6 shiitake mushrooms, sliced
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 tbsp fresh thyme leaves, finely minced.
- 4 cups vegetable or chicken broth
- 1 package cream cheese
- 1 tbsp butter
- Salt and pepper to taste
In a Dutch oven or heavy bottom pot, saute the onion, garlic, thyme, and crimini mushrooms in a bit of olive oil. Saute until the mushrooms release their juices, about 5 to 7 minutes. Blitz the mixture in a food processor or with immersion blender until mushrooms are the size you desire. I did half of mine the size of pencil erasers and the other half twice that size. I want to be able to see those pieces, plus the texture is better with bigger chunks. Add mushrooms back to pan and add in broth and cream cheese. Bring to a simmer and allow cheese to melt. Simmer for another 5 minutes. In a separate skillet, saute the shiitakes in the butter until tender. Add a couple or three to each bowl. Serve with Blue Cheese Toasts below…
Blue Cheese and Scallion Toasts
- 2 oz. blue cheese, at room temperature
- 1 1/2 tsp. unsalted butter, at room temperature
- Salt and freshly ground pepper, to taste
- 6 baguette slices
- 1 scallion, thinly sliced
In a small bowl, smoosh together the blue cheese and butter with the back of a spoon. Season with salt and pepper. Spread the cheese on the bread slices. Place on an un-greased baking sheet. Broil until the cheese is bubbling around the edges, 30 to 60 seconds. Remove from the broiler and sprinkle with scallions.