{"id":87905,"date":"2024-06-14T02:00:50","date_gmt":"2024-06-14T06:00:50","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=87905"},"modified":"2024-06-13T10:32:08","modified_gmt":"2024-06-13T14:32:08","slug":"chef-johns-cream-of-mushroom-soup-pure-liquid-moon-soaked-earth","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2024\/06\/14\/chef-johns-cream-of-mushroom-soup-pure-liquid-moon-soaked-earth\/","title":{"rendered":"Chef John&#8217;s Cream of Mushroom Soup \u2013 Pure Liquid Moon-Soaked Earth"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/6WB-H9E3cNo?si=ood7jIqIIq4JRj6T\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Food Wishes<\/strong><br \/>\nPublished Dec 30, 2009<\/p>\n<p>[NR: I kid you not, this is the best cream of mushroom soup I&#8217;ve ever tasted. And I made it!]<\/p>\n<p>I can&#8217;t believe I haven&#8217;t posted a video recipe for cream of mushroom soup! It&#8217;s such a classic cool weather staple, and quite simple to make \u2013 as long as you have a few hours to spare. The secret to this deep rich potage is a long slow caramelization, the key to unlocking the mushroom&#8217;s magic. Oh, and by the way, I mean that literally. Mushrooms are by far the most mysterious and magical things we eat.<\/p>\n<p>Scientists still don&#8217;t really understand how and why they grow like they do. While every other food you eat gets its energy from the sun, <em>Agaricus bisporus<\/em>, the common button mushroom, does not. Some believe mushrooms are powered by the moon, which I find fascinating to contemplate.<\/p>\n<p>This is a very minimalist formula, and meant to transform the browned bits of fungus into pure earthy essence of mushroom. You can use whatever exotic mushrooms you can get a hold of, but it works quite well with the ubiquitous white button mushroom. Enjoy!<br \/>\n<!--more--><\/p>\n<p><strong>Ingredients<\/strong><br \/>\n1\/4 cup unsalted butter<br \/>\n2 pounds white or brown button mushrooms, sliced<br \/>\n1 yellow onion, diced<br \/>\n1 rounded tbsp flour (optional: omit for a gluten-free soup)<br \/>\n6 sprigs fresh thyme, tied into a bundle with kitchen string, plus some picked leaves to garnish<br \/>\n2 cloves garlic, peeled, left whole<br \/>\n4 cups chicken broth or stock<br \/>\n1 cup water<br \/>\n1 cup heavy cream<br \/>\nsalt and fresh ground black pepper to taste<\/p>\n<p><strong>Directions<\/strong><br \/>\n1. Put sliced mushrooms in a stock pot with the butter and cook on a medium high heat to caramelize (turn down the heat when the liquid evaporates). (Optional &#8211; reserve some of the mushroom slices to put on top of the finished soup.)<br \/>\n2. Add diced onions and stir to allow the onions to get translucent. (<em>If adding flour add it after about 5 minutes and cook for about 2 more minutes to take the raw edge off the flour<\/em>.)<br \/>\n3. Add the fresh thyme bundle, the uncrushed garlic cloves, the chicken stock, and a cup of water. Simmer on low for 1 hour.<br \/>\n4. Remove the thyme bundle and then either transfer small batches to a blender or use an immersion blender to carefully puree the soup.<br \/>\n5. Return to pot and stir in the cream. You can thin the soup with additional stock or broth if you prefer at this point.<br \/>\n6. Season with salt and pepper to taste. Serve in bowls with optional mushroom slices  and some fresh thyme leaves if desired.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Food Wishes Published Dec 30, 2009 [NR: I kid you not, this is the best cream of mushroom soup I&#8217;ve ever tasted. And I made it!] I can&#8217;t believe I haven&#8217;t posted a video recipe for cream of mushroom soup! It&#8217;s such a classic cool weather staple, and quite simple to make \u2013 as long [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[74],"tags":[1538,1276,1388],"class_list":["post-87905","post","type-post","status-publish","format-standard","hentry","category-food","tag-chefjohn","tag-cooking","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-mRP","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/87905","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=87905"}],"version-history":[{"count":3,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/87905\/revisions"}],"predecessor-version":[{"id":89664,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/87905\/revisions\/89664"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=87905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=87905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=87905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}