To Die for Creamy Mushroom Soup

Mushroom soup

One of my friends was asking me about my creamy mushroom soup recipe. I tried to give her the basics by memory but I’m afraid I didn’t do a very good job ! It’s one of those recipes I don’t write down and it’s hard for me to remember unless I’m making it. What’s worse is that afterward I couldn’t quit thinking about creamy mushroom soup!! I even dreamed about that rich, creamy flavor. So I decided I needed to make it and satisfy my craving. Plus I could write down the recipe so I could share with you. (*With the disclaimer that you all know my recipes can be a little lacking in details.)

This soup is AMAZING and as addictive as crack!!! It is also really rich and creamy with that delicate earthy flavor from the mushrooms. It is a decadent meal! If you like mushrooms and any type of rich sauce/cream soup YOU WILL LOVE THIS!

Mushrooms- at least one large basket (I use a couple). I like the brown mushrooms but by all means get your favorite.
3-4 Tbsp butter – the real stuff, not margarine.
1-2 cup of red wine- any kind you like.
2-3 cups of half and half
2-3 Tbsp cornstarch
Powdered garlic
Dried basil – you can use fresh but increase the amount
1 – 1 ½ cup Sour cream

***I know the amounts are a bit vague but it depends on 1) how much you are making; 2) how thick or soupy you like your soups; 3) whether you like the wine flavor or not; 4) how much salt, pepper, garlic and basil you like… and so many other things. So just use this as a guideline and play with it till it’s the way you like it.***

Sautéed the thinly sliced mushrooms in about 3-4 Tbsp of butter, then lower heat. When they are about half way cooked add the red wine and stir to get all the scrapings off the pan. Cook for about 5 minutes.

Then add about 2- 3 cups of half and half and cook on med heat. Season with salt, pepper, garlic and basil.

When heated through and the mushrooms are thoroughly cooked spoon off about 1 cup of liquid into a small bowl and mix with 2-3 Tbsp of cornstarch to thicken. Sprinkling a little at a time and working it into the liquid to avoid clumping. When it’s mixed well add it back to the pan and stir well.

Cook on med, stirring constantly till thickened. Then add 3/4 to 1 cup of sour cream. Mix well, heat well and serve.

This is great served alone as a soup, but very rich. It is also good over pasta, or with nice focaccia bread. But my favorite is to use this as a sauce over roasted veggies or…… breaded eggplant steaks. ~swoon~ Trust me, it’s amazing and your mouth will thank you!

Soup over eggplant