April 2, 2010 § 2 Comments
I was playing around with the idea of a cream soup, and here’s what I created (I am proud to say that, for a change, this is my 100% original recipe – that is, not based on any concept of anything I had or read about anywhere):
I cubed my potatoes and boiled them in salt water to begin with. I then drained them of most of the liquid, blended them (leaving a few chunks) with a hand-held blender (a must-have in any kitchen, if you ask me), thinned the resulting potato puree with cream and milk, and added the onions I had caramelized for the purpose. Here’s where I decided that it would be better to chop the onions next time instead of slicing them because it was a hassle to fight with the long onion ribbons, as you can see in the above picture.
In the meantime, I was preparing to make my favorite mushrooms in sour cream on toast recipe to serve on the side, to which end I had sauteed shallots and garlic with mushrooms. I then wondered what it would be like to add the mixture directly to the soup instead of proceeding with the original recipe, which I did (skipping the sour cream). The results were AMAZING. Of course, anything with a stick of butter and a pint of cream/whole milk is bound to be delicious.
Sofya’s Original Cream of Potato and Mushroom Soup
- 4 C diced potatoes (I used the Yukon Gold)
- 1 large onion, chopped (or sliced)
- 1-2 shallots, sliced
- 1-2 garlic cloves, minced
- 2 large portabella (or however you spell that) mushrooms, stems removed, caps sliced thickly
- enough cream and milk (or half’n’half) to achieve the desired consistency
- lots and lots of butter (1+ stick), for sauteing the vegetables
- parsley, for garnish
Caramelize the onions in 1/2 stick of butter. This is done by cooking your onions, stirring frequently, first on medium-high heat, then on medium, then, eventually, on low, until translucent-brown and sweet (turn the heat down every time it looks like the onions are just about ready to start burning). I always use my cast-iron skillet for this and it takes me about half an hour from start to finish.
Boil the diced potatoes in salt water until tender. Drain most of the water and blend with a hand-held mixer. Add enough cream/milk or half’n’half to the pureed potatoes until the desired soupy consistency is achieved, and heat through over low heat.
In a separate skillet, saute shallots and garlic in 2 T of butter until lightly browned. Add the remaining butter (or perhaps a little more) and the mushrooms to the skillet and cook over medium heat for a few more minutes, or until the mushrooms have softened and began to look glossy. Add to soup. Heat through again, if needed. Garnish with parsley.