Mushroom Soup That's Magic

Make this crazy-good mushroom soup and you can go all "soup nazi" on everyone

This weekend, we had a glut of cremini mushrooms in the fridge. Ian had been on a lasagna-making blitz, with the intent of trying out a new mushroom lasagna recipe as well as his go-to meatball recipe. But after simmering a tomato sauce for hours, rolling dozens of mini meatballs and assembling and baking three large pans of the stuff, our freezer was jammed and he was over it. 

So then we were left wondering what to do with all those mushrooms. Inspiration really does  come from the most unexpected places. We caught a rerun of "The Soup Nazi" episode of Seinfeld. ("No soup for you!" Hilarious. It never gets old.) Soup seemed like great idea. It usually does. If I had to choose to eat only one kind of food for the rest of my life, it would be a duke out between soup and pasta. Soup might win. 

This homemade mushroom soup is an epiphany, if I do say so myself. It has a deeply umami, true mushroom flavour that cannot be compared to the canned variety. I prefer the meatiness of creminis, but you can use white button mushrooms, too. The real key flavour-wise is adding dried mushrooms and the stock made from reconstituting them. I had porcini on hand but it could be mixed dried mushrooms. And I'd say the cream at the end is a must for that silky luxuriousness that brings everything together. If you choose to not add cream (because why?), you may need a little more stock to achieve the right consistency, once the mushrooms are blended. 

When you make this soup, you have permission to get all "soup nazi" on your family and friends. Get them to form a tidy, quiet line while you ladle it out. Have them clean the kitchen for you afterwards. Shout "no soup for you!" if they don't comply. They'll think you've lost it. It'll be fun! 

Cream of Mushroom Soup 
Prep Time: 10 min. | Total Time: 40 min. | Makes: approx. 5 cups

1/4 cup dried porcini mushrooms
1 cup hot water
2 tbsp unsalted butter
1 medium onion, diced
pinch each salt, pepper and cayenne pepper
2 cloves garlic, minced
1 tbsp chopped fresh thyme leaves
8 cups (580 g) roughly chopped cremini mushrooms
2 tbsp brandy (optional)
1 tbsp all purpose flour 
3 cups chicken or veal stock
salt to taste
1/2 cup heavy or whipping cream

Pour hot water over dried porcini mushrooms and allow to steep and plump for approx. 10 to 15 min. 

Meanwhile, in a large soup or stock pot, melt butter over medium to medium-low heat and cook onion until soft and translucent, approx. 5 min. Add salt, pepper and cayenne and continue to cook for 1 to 2 more min. Add garlic and thyme and cook 1 to 2 more min. Add mushrooms and cook until softened and all the liquid has released from the mushrooms and has evaporated, stirring frequently, approx. 7 min. Add brandy and cook for 1 to 2 min more. Add flour and stir to ensure it's incorporated, cook 1 to 2 min more. 

Strain and reserve the mushroom stock created by steeping the dried mushrooms. Roughly chop mushrooms and add to pot. Add mushroom and chicken stocks to pot, stir and bring to a boil. Reduce heat to medium-low and simmer for 20 min. 

Taste and season as necessary. Remove from heat. Using an immersion or stand blender, blend until smooth. Return to pot and add cream, stirring on a low heat until incorporated.