Smoky Cream of Mushroom Soup

Smoky Cream of Mushroom Soup 150 Image by: Smoky Cream of Mushroom Soup 150 Author: Canadian Living

Sliding into a comfy chair in front of the fireplace with a steaming bowl of this rich soup is a perfect way to end the day. The chefs smoke their own chicken bones for this stock, but at home, a smoked turkey thigh or drumstick available from the deli section at most grocery stores does the trick.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2008

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 white onion (about 10 oz/300 g), chopped
  • 3 garlic cloves minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 lb mixed mushroom (such as cremini, oyster or shiitake caps), thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/4 cup whipping cream
Smoky Turkey Stock:
  • 1 turkey thigh (1-1/4 lb/625 g)
  • 2 carrots chopped
  • 2 celery chopped
  • 2 onions quartered
  • 15 mushrooms halved
  • 4 fresh thyme
  • 4 fresh parsley
  • 2 bay leaves
  • 1/4 teaspoon black peppercorn

Method

Smoky Turkey Stock: In large stockpot, combine turkey, carrots, celery, onions, mushrooms, thyme, parsley, bay leaves and peppercorns. Pour in 10 cups (2.5 L) water; bring to boil. Reduce heat, cover and simmer for 6 hours.

Strain through sieve set over bowl, pressing on vegetables, to make 6 cups (1.5 L) stock (if more, boil until reduced). Let cool. Skim fat from surface. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze up to 4 months.)

In large saucepan, heat oil and butter over medium heat; cook onion, garlic, salt and pepper for about 10 minutes or until softened and golden.

Add mushrooms; cook, stirring occasionally, for about 15 minutes or until golden and no liquid remains. Stir in flour; cook for 1 minute. Gradually whisk in stock and bring to boil; reduce heat, cover and simmer for 30 minutes. Let cool for 10 minutes.

Using blender, pur?half of the soup, in batches, until smooth; return to clean saucepan. Pulse remaining soup about 6 times until small chunks remain; add to saucepan. Whisk in cream. Whisk in up to 1/2 cup (125 mL) water to thin if desired. Heat through. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days.)

Nutritional facts Per serving: about

  • Sodium 122 mg
  • Protein 5 g
  • Calories 153.0
  • Total fat 12 g
  • Cholesterol 34 mg
  • Saturated fat 4 g
  • Total carbohydrate 9 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoky Cream of Mushroom Soup

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