How to Make Creamy Mushroom Soup

Chef Jennifer Chandler Creamy Mushroom Soup Hi, my name is Jennifer Chandler. Today, I’m going to be making a creamy mushroom soup for you. First of all we’re going to start out and I’m going to go ahead and sauté a little bit of garlic, nice and fine. I like to slice through it at least once and then may go back and chopped it up that will get a nice and small. Set that aside. I’m going to grab a little bowl down here and then just put the scraps in. I’m going to dice a little onion, just peel off. Okay a good way to dice off your onion really small is just cut an onion in half and then slice down a couple of times. And then go ahead and slide your knife down making small little juliennes. Don’t worry about the back part because you can just use that for like a stock or just leftovers and we’ll get into it. And then slice down in your half small little dice. I’m not going to use much, a little bit of olive oil to sauté them. Now let’s warm it up and go ahead and open up my mushrooms. We’ll toss in—I always like to toss my garlic in a little bit last because that way it doesn’t burn and then you don’t get that better taste. So the pan will cool it down or the onions will cool it on the pan a little. And we’re just going to kind of soften them up and this is just going to be for flavor. I’m going to add it to the soup. We’re going to puree it completely.. For our mushrooms, most of the time when you worked with mushrooms you don’t want to rinse them with water because they’re very porous and they will absorb the water and then whatever dish you make will become watery. But since—so you’d want to use a damp cloth to wipe out the dirt but since we’re going to use this in soup and I’m going to puree it with water anyway I’m just going to ahead and rinse all the dirt off. And for the soup, I’m just going to go ahead and all the mushrooms. I’ll probably do it in a couple of batches and water. Now when you put in the blender you want to go ahead and put the mushrooms in and then just fill it up with water until it’s just almost covering the mushrooms and go ahead and blend it up. Turn this off and then what you do is just go ahead and put the blended up mushrooms into the pot. It’s okay that the water is in there because were going to add water anyways. Let’s add all that together. Now since our onions and our garlic are nice and finely chopped, I’m just going to go ahead and add it to the mushroom soup. Actually I’m going to prefer it a little bit more so I’m going to take some of the mushrooms our, mushroom puree out and add it to the blender and then puree it up just a little bit more. This is just for like added flavor. Alright, very nice fine puree and then we’ll going to end up adding cream and a little bit of truffle oil. And this you can get at a specialty store. It’s nice and has a very mushroomy musky flavor. Now, I’m going to go ahead and see. Most of the time if you work in a professional kitchen or even at home, once you feel comfortable with cooking you just eyeball things. You know I know sometimes you feel like more of an exact recipe but after a while you just get to know what you like and that’s the way we’re going to do it today. So, I’m just going to heat this up. I’m just going to add a little bit of cream, probably about a cup. This is a nice hearty soup, something that’s good for winter. Go ahead and round—you can use white pepper or black pepper it’s really your preference. A lot of times you feel like giving the white pepper but because you can’t see it at soup. I don’t mind. Now, you can do different variations with these. You can add in herbs or shrubs or different types of mushrooms. That mushrooms are really simple and easy something if you have in your refrigerator already and you're trying to get rid of. You can just go ahead and used them up before they’ll go bad. I’m going to add some truffle oil. I’m just going to make this come to a simmer. Now, I’ll add some truffle oils, amazing. It’s good, I even put it on popcorns sometimes. So, I add maybe a tablespoon, maybe two of it. It depends on how much you like it. Now, I got this at Trader Joe’s, it’s a great place to get little specialty items. Now, you can also make a garnish maybe a sauté up some mushrooms to make it viable mix them with cream and go ahead and do that. I’ll just add a little bit of cream to the bottom and grab a whisk. And it’s a lot easier if you have a kitchen aid or blender or something like that but you can also do it by hand. The more cream you have in there the harder it’s going to be. Then I’ll add a little bit of truffle oil, use the cup to measure it out, come into a boil. And this is very simple like I said if you just want to make a little small lunch it gets you hungry and now I just make us small lunch. And then I’m going to add a little bit of the cream, with cream in here that maybe help thicken it up a little. Okay, the mushroom soup.