Smoky Cream of Mushroom Soup

By The Canadian Living Test Kitchen

68 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	153153 cal
pro	5 g5g pro
total fat	12 g12g total fat
sat. fat	4 g4g sat. fat
carb	9 g9g carb
fibre	2 g2g fibre
chol	34 mg34mg chol
sodium	122 mg122mg sodium
% RDI:	-
calcium	22 calcium
iron	66 iron
vit A	55 vit A
vit C	33 vit C
folate	1313 folate

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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.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 tbsp butter 2 2tbsp tbspbutter
1 1white onionwhite onions, (about 10 oz/300 g), chopped
3 garlic cloves , minced3 3garlic clovegarlic cloves, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1-1/2 1-1/2lb lbmixed mushroommushrooms, (such as cremini, oyster or shiitake caps), thinly sliced
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream
Smoky Turkey Stock:
1 1smoked turkey thighturkey thighs, (1-1/4 lb/625 g)
2 carrots , chopped2 2carrotcarrots, chopped
2 stalks celery , chopped2 2stalks celery, chopped
2 onions , quartered2 2oniononions, quartered
15 mushrooms , halved15 15mushroommushrooms, halved
4 sprigs fresh thyme 4 4sprigs fresh thyme
4 sprigs fresh parsley 4 4sprigs fresh parsley
2 bay leaves 2 2bay leafbay leaves
1/4 tsp black peppercorns 1/4 1/4tsp tspblack peppercornblack peppercorns

Preparation

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.)

Source : Canadian Living Magazine: February 2008