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Creamy Mushroom Soup and Turkey Stock

Creamy Mushroom Soup

 

I love opening the fridge and being inspired. I started out with the idea of just making a turkey and black bean chili with our leftover turkey from Thanksgiving. When I opened the fridge to pull out the supplies, there was a big package of mushrooms just beckoning me. Mmm, real fresh cream of mushroom soup. No scratch that, Creamy Mushroom Soup because this is nothing like the cream of mushroom soup you’ll buy in cans from the grocery store. Nothing.  Feel free to mix and match fresh herbs of your choice.

Creamy Mushroom Soup

  • 8 oz dried shitake mushrooms
  • 2 cups boiling water
  • 1 lb of crimini mushrooms (or mushrooms of your choice)
  • 4 tbsp butter
  • 1/4 cup olive oil
  • 1 small onion, sliced thin
  • 4 cloves garlic, minced
  • 2 sprigs of thyme (sub 2 tsp dried)
  • 1 spring of rosemary (sub 1 tsp dried)
  • 1 springs of sage (sub 1 tsp dried)
  • 1 sprig of marjoram (sub 1 tsp dried)
  • 2 bay leaves
  • 2 quarts turkey stock (or chicken) *instructions below
  • 1 cup heavy cream (fresh, raw cream if you can get it)
  • salt and pepper to taste
  • 2 tbsp arrowroot powder to thicken (optional)

In a bowl, pour boiling water over the dried mushroom. Cover with a plate and let rehydrate for about 15 mins.

In a large pot, melt butter and olive oil together.  Saute onions, garlic and crimini mushrooms until onions are translucent and mushrooms are soft.

Add stock, rehydrated mushrooms, the mushroom liquid, and all the herbs.  Bring to a soft boil.  Turn down the heat to low and let simmer for about 30-45 mins.  Just prior to serving, remove herbs sprigs and bay leaves and add cream.

Optional: To thicken, add 2 tbsp arrowroot powder or cornstarch to about 1/4 cup cold water.  Slowly pour into soup while stirring until desired thickness is achieved.

Turkey Stock

Turkey Stock (or chicken)

  • Turkey carcass
  • vegetables scraps (optional): celery, carrots, onion scraps.
  • 1/4 cup apple cider vinegar (white vinegar works too)
  • filtered water
  • herbs and spices (optional): 1 tbsp peppercorns, bay leaves, thyme, marjoram, sage.

All that is needed to make an excellent stock is just bones, vinegar and water.  Vegetables, herbs and spices are purely optional and not necessary but feel free to use some if you like.

In a large stock pot, place carcass and all collected bones and vegetables with vinegar.  Pour in enough water to cover everything. Let set for about 1 hour for the vinegar to start getting into the bones.  Turn heat on and bring to a gentle simmer.  Skim off any scum that might come to the surface.  Let simmer for 24 hours.  Yes 24 to really get all the good stuff out of the bones.

If you feel uncomfortable doing this on the stove for such a long time, a large crockpot on low works perfectly.

Strain out the bones and vegetables. You can add more water to the pot and get another less strong batch of stock out of the bones if you would like.

For storage, reducing the stock by 1/2 to 1/4 and then freezing works great.  Label your jars so you know how much water to add to reconstitute.  Freeze in ice cube trays, jars filled about 3/4 full or freezer bags.

 

 


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