Save the Mushrooms
So, you found that extra box of fancy mushrooms left over from the weekend party. They’ve been in the back of the fridge since Saturday and they’re looking a bit scruffy. Not to worry—they’ll clean up real well. Rinse and wipe them dry or peel them if they need it. They still have a lot of flavorful life left.
• Slice all the mushrooms, then chop a little onion (and garlic, if you want)
• Place all in large saucepan with a knob of butter and sauté until mushrooms have released liquid and onion is soft
• Add 2 tblsp flour (or potato starch, if gluten free), and stir thoroughly
• Slowly add 2 cups chicken broth, simmer and stir constantly until it thickens—add more liquid if needed
At this point you have a nice base for soup—add salt, pepper, and grated nutmeg to taste. Add light cream/half & half for real cream of mushroom soup. Or, since mushrooms find joy with all sorts of flavors, try a mix of ginger, thyme and rosemary for a savory soup—or a few more sautéed onions, curry and coconut milk or a little cream for a sweeter soup.
There, you’ve saved the mushrooms.
The Kitchen Hive