Photo by Tamara Litke
Provenance of Dish
This soup is ridiculously easy to make. You might never buy canned soup again!
We’ve made it many times since discovering it, and you can use any seasonal mushrooms you would like to. We have made it with shimeji’s, hedgehogs, chanterelles, button mushrooms, and a small matsutake. You may want to limit how much you use of mushrooms with particularly strong flavours (matsutakes, shiitakes, morels, portabellas, etc.). The onion and garlic are optional for kids but recommended for full flavour. It's OK to double this recipe.
¼ cup yellow or white onion, (¼ of a medium onion)
½ cup unsalted butter
½ pound mushrooms
1 tablespoon minced garlic (about a clove)
¼ cup all-purpose flour
2 cups chicken stock
2 cups milk
1 cup cream (optional)
1 tablespoon lemon juice
Salt and freshly ground black pepper
Optional savoury spices; thyme, oregano, parsley
Clean and chop the onion into small pieces.
Peel and mince the garlic.
Melt the butter over low heat in a medium saucepan. Add the onions and garlic and heat until translucent but not browned.
Clean and chop seasonal mushrooms. Mild ones into larger pieces, and stronger flavours into smaller pieces. For example, Chanterelles into ½ inch pieces, buttons into ¼ inch slices, finely mince the matsutake, and cut the stems of the shimejis into ½ inch coins, leaving the final inch or so with the head on. The mushrooms don’t have to be spotless, but any large bits of dirt or pine needles should be removed.
Add the mushrooms and cook until the mushrooms are browned and tender, about 10 minutes.
Gradually add flour until it forms a paste.
Add milk and cream, then chicken stock, stirring a bit in at a time.
Add salt, pepper, and lemon juice and bring to a boil.
Turn down heat and simmer for 10 minutes. You will know when it’s done because it will thicken and the yellow sheen on top will disappear.
Remove from heat and serve.