A cream of mushroom soup that is a bit Downton Abbey - esque, if you want it to. Or downright rustic, if you wish.
I don't know what's up with me and soup, lately. I mean, what's up with me, soup and this blog, really, because I cook plenty of soups all year round, I just... never seem to post any!! I believe this one was my first ever post on soup here at the blog. And yet, I had spent all the previously Fall and Winter cooking up batch after batch of soups that would freeze well so we could eat them all week long! Why it never crossed my mind to post a recipe on my own blog, I will never know!
Actually, I kind of do know!! I never felt that my soups were worthy of a blog post, never saw them as interesting enough, or refined enough or gourmet enough to post a recipe, let alone bother taking photographs of. That cauliflower soup was the first one I deemed as interesting enough to grant it a spot on my blog. Because it was a bit outside the box, at least for me, what with the duck stock and the red lentils and the cauliflower, but mostly because it was so so so delicious. It went beyond the healthy and nutritious that I want my family soups to be, to an upper level: that of being beautifully achieved, and beautifully photographable. But this Fall I have been on a craze with soups.
To the point where I find myself asking myself - a bit bipolar, I know! - who cares if it is not a posh, fancy shmancy soup? Who cares if it's an everyday kind of soup, the kind that will coat your belly with tons of veggies and leave you all warm and fuzzy inside? I'm a home cook, not a chef! Actually, I'm a homemaker not an entrepreneur, so why not share what I actually really do to turn this house into a home? Like simple, plain soups, filled with nutrients and vitamins, and warmth and love. I'm betting there'll be more soups to come, here at this blog (in fact, I know there's a couple more soup recipes I so want to share!) and they will be the kind of family dinner soups we eat every night, but not this one. No, not this one.
This one's a bit more on the fancy side, a mushroom soup that takes some time to be pulled together, a soup I wouldn't freeze but would serve as a meal, alongside a chunk of smouldering, crusty, out of the oven bread, some paté or other to spread over thick slices, a glass of wine to wash it all down. A creamy soup, filled with the flavours of the woods, that takes the mind and the heart onto a journey to faraway lands, a soup that makes one dream of other lifestyles, other life choices, filled up with peaceful moments and time, time to let the world simmer away with your soup, time where one can just relax and live the slow paced life. A soup that also screams of Downton Abbey - esque dinner parties in my mind, served as an entrée by a liveried young man with a poker face, round a table where guests sit in their best evening attire...
So, if by chance you happen to want to throw a Downton Abbey themed party this Halloween, here's how you can go about making this soup:
- 400 gr white or brown buttom mushrooms
- 1 onion
- 2 garlic cloves + 1 garlic clove
- 4 medium sized potatoes
- vegetable stock or water
- salt, pepper and nutmeg to taste
- a pinch of thyme
- 1 cup heavy cream