January is a month for warm, healthy soups to counter the cold weather and the holiday over-indulgence. I’ve lightened up the classic cream of mushroom soup by using only a little cream and omitting the butter. The result is an earthy, salty broth filled with chewy mushrooms that add a nice texture.
On a note related to healthy eating, my amazing friend and recent doctoral recipient Lisa Belanger is raising funds for a non-profit retreat for cancer survivors. To this end, she’s compiling a cookbook of healthy recipes. Click here for more information about the cookbook and the retreat. If you are interested in contributing, send your recipe(s) to firstname.lastname@example.org (the deadline is January 13, 2014).
- 3 Tbsp olive oil
- 1/4 onion, finely chopped
- 1 clove garlic, minced
- 1 tsp dried thyme
- 227 g Cremini mushrooms, roughly chopped (about 3 cups loosely packed) (I’ve only used Cremini mushrooms, but I imagine any kind would work)
- 3 cups vegetable stock
- 1/4 cup cream
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
1. Over medium heat, saute oil, onion and garlic in large pot for 5 minutes.
2. Add thyme and stir.
3. Turn to medium high heat and add the mushrooms. Cook for 10 minutes, stirring every so often to ensure that the mushrooms don’t stick to the bottom of the pot.
4. Add vegetable stock. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
5. Remove the pot from heat. Stir in the milk and cream, and add salt and pepper. Serve hot, with bread or toast.