My husband had a terrible cold the other day. I wanted to do something hearty, warm and comfortable to make him feel better. Did I mention quick? I guess I didn’t. Sorry about that, so I wanted something hearty, warm, comfortable, quick and easy. Now that’s more like it.
From the title as you can understand there are going to be more such recipes. I am in a ‘quick and easy’ mood lately, not too much time to spend in the kitchen.
I love French onion soup very much, but I wanted something lighter for both of us. I was surfing around the internet for ideas and it came to me. Mushroom Soup! The perfect soup for a cold day and a ‘cold-hit’ husband. I had all the ingredients at home, so I didn’t have to go to the s/m to buy anything. When I came home from work, I immediately started cooking. It is a very easy soup and super delicious. I will definitely do it again, I will only increase the quantity, since by the end of the day there weren’t any leftovers and I received several complaints about that. I know, I know sometimes I am a little inefficient, but you have to bear with me I am still learning. To be honest, I underestimated the reception this soup would have among my ‘home-audience’. Anyway, people learn from their mistakes, at least I am trying. Next time, I will make double the portion, so as to keep everybody satisfied. So, here is the soup.
Mushroom Soup
Ingredients
100 gr. margarine
500 gr. mushrooms (I used fresh button mushrooms)
1 leek, chopped
5 cups vegetable stock
1/3 cup flour
¼ cup dry white wine
½ tsp salt
¼ tsp dried thyme
Pinch of Italian Herbs
Pinch of Herbes de Provence
1 pack of Pillsbury garlic bread (you can make your own, I didn’t have the luxury of time)
Emental cheese for spreading on top of garlic bread
Instructions
Place a pot on the stove in medium-high heat. Throw the margarine and the leek. Sauté for 5 minutes. Add the mushrooms. Sauté for 5 minutes. Pour the wine and sauté until most of the liquids are absorbed. Add the flour and stir constantly for couple of minutes. Pour the stock, all the herbs and continue to stir for a minute. Lower heat to medium and let boil for about 30 minutes.
In the meantime, bake the Pillsbury bread according to instructions. Just before the end put some grated emental on top and let it melt. I cut the gralic bread in cyclic pieces just before I put it in the oven, so as to fit my soup bowls.
Serve in bowls putting a slice of garlic/emental bread on top. You can cut them in circles just I did or serve them on the side. I am sending this to Weekend Herb Blogging an idea of
Kalyn Deny passed to Haalo from
Cook Almost Anything, hosted this week by Cinzia from
CindyStar and to Souper Sundays hosted by
Kahakai Kitchen.
Labels: Quick Meal, soups
