a mushroom soup for cold winter days
Updated: Jun 16, 2019
There are plenty of cold days in Michigan. Usually, winter lasts from November to May. I know, it's crazy. Therefore, soup is the right choice. And out of all soups, this is my favorite one so far. It is earthy, full of flavor, and quick to make. My husband doesn't usually like soup, however he loves this one. He even asks for seconds.
32 oz baby portabella mushrooms, divided
3 tablespoons olive oil, divided
2 tablespoons white flour
6 garlic cloves, roughly chopped
1 teaspoon smoked paprika
2 tablespoons Herbs de Provence
3 teaspoons salt, divided, plus more to taste
1 teaspoon black pepper, divided
7 cups of water
1 cup of white wine
Chop 26 ounces of the mushrooms into cubes, and slice the other 6 ounces into thin slices. Set the sliced ones aside.
Heat 2 tablespoons of olive oil in a soup pan on medium heat. When hot add the flour and whisk so no lumps form. After the flour is incorporated, add the chopped mushrooms and sauté for about 5 minutes, stirring occasionally.
Add the chopped garlic cloves, smoked paprika, Herbs de Provence, 2 teaspoons of salt, 1/2 teaspoon black pepper, and sauté for another 2 minutes.
Top with the water and wine and boil for about twenty minutes.
Meanwhile heat the other tablespoon of olive oil in a non-stick pan. When the oil is sizzling add the mushroom slices, and fry for about 1 minute on each side. When done season with the remaining black pepper, and salt.
To serve, start with the soup and then top with the mushroom slices.