Approaching the end of spring on this unseasonably cold, rainy day, warm mushroom soup was the perfect comfort food for lunch.
It is thought France was the first country to formally cultivate mushrooms, with Louis XIV possibly being one of the first mushroom growers. From France, mushroom cultivation gained popularity in England, and in the late 19th century mushrooms made their way across the pond to the United States.
Directions
- To clean the mushrooms, cut off the ends of the stems and discard. Brush away any material rather than washing or soaking in water, since mushrooms are extremely porous. Alternatively, wipe them with a damp paper towel and trim any damaged areas.
- Preheat oven to 425°F (220°C).
- Place the sliced mushrooms on a baking sheet, sprinkle with the herbs and olive oil, and gently mix together.
- Roast for 10–15 minutes, tossing every 5 minutes.
- In a medium saucepan, sauté the chopped onion in a little olive oil.
- Add the mushrooms to the onion and cook 3–5 minutes.
- Sprinkle the flour over the mushroom-onion mixture, stirring to remove any lumps.
- Add 2 cups of the stock, stirring continuously.
- Add the milk, stirring continuously.
- Add the remaining 1 cup stock, continuing to stir.
- Cover and simmer for 10–15 minutes. Season with salt and pepper and serve warm.
- For a puréed version, let cool a bit, then blend.
℞ M.D. Notes
- Mushrooms are well known for their immune-supporting properties.
- Mushrooms are an excellent source of antioxidants, containing polyphenols and selenium. They also contain an antioxidant that is unique to mushrooms called ergothioneine.
- Warm soup like this is comfort food on a cold day; the puréed version is smooth and easy to eat.
Good forJust need comfort
