Winter is the season of waning suns and dying leaves, of plants and animals succumbing to the laws of nature. Winter is the season when the glimmers of life slowly cultivated during the spring and summer months are abruptly taken and returned back to the earth. Winter was when I experienced homelessness. Winter was when I longed for a familiar face in a foreign country. Winter was when I experienced my first heartbreak. To me, winter is a season that requires extra care and nourishment to restore the body and replenish the soul.
With a full heart, I present to you the Triple Mushroom Cream Soup. It is a most indulgent dish stocked rich with flavours from white onion, Russian garlic and three different types of mushrooms. Some say it is so flavourful, it could count as a meal in itself. I recommend it served with a light side dish, such as an arugula salad or a piece of sourdough bread.
Triple Mushroom Cream Soup (Serves 6)
What You’ll Need:
8 ounces fresh mushrooms, three varieties (I used a combination of brown mushrooms, chanterelle mushrooms, and cauliflower mushrooms for added texture.)
2 tablespoons white onion, chopped
1-2 cloves Russian garlic, minced
2 tablespoons butter
2-3 tablespoons flour, separated
2 cups chicken broth, low sodium or home made
1 cup light cream or half cup sour cream
Salt and freshly ground pepper to taste
- Cut the mushrooms into slices.
- Melt butter in a large sauce pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Add 2 tablespoons of flour and stir.
- Add the chicken broth and heat until slightly thickened while stirring frequently.
- Add cream with additional 1 table spoon of flour and salt to taste. Heat to thicken while stirring frequently.
- Garnish with sprig of rosemary or freshly ground pepper.