Mushroom Soup

Milestones is one of our favorite restaurants, especially when my husband and I have date night.  A couple of years ago we decided to go out for dinner and we orderd a mushroom soup that was on the menu.  This wasn't your old run of the mill cream of mushroom, instead it was this plate of beautiful rich  brown that I have ever seen.  Skeptical I barely put the spoon to my lips, when all of a sudden my taste buds started freaking out, it was absolutely delicious.  I must have taken a long time to eat it because I tried to identify everything I was tasting in hopes that I could recreate it at home.  I tried about a week later, to be pleasantly surprised that I have a pretty good palette, I got the colour right, the texture and it tasted pretty damn close if not better. (Hey I'm biased)  Here is my recipe.

(I will add a picture of this dish next time I make it.)

Paula’s Mushroom Soup (not cream of mushroom)

2 Portobello Mushrooms
10 Cremini mushrooms
1 large red onion
1 full head of garlic
3 large Potatoes
Olive oil
Beef broth
Lemon zest and juice of ½ lemon
Salt
Black pepper

In a large bowl, toss whole mushrooms, garlic with skin on, and onion (cut into quarters) add olive oil, salt and black pepper and roast at 375F for about 30 mins. Roasting the mushrooms brings out their beautiful juices and bold earthy flavours.

In a large pot add 1 box of beef broth, and 1 cup of water and bring to a boil. Add cubed potatoes and cook until tender.  

Once roasted items are done, add to broth pot.  Make sure to remove the garlic from the skin before adding it to the pot. Let cook for 15 mins so the flavours blend.

Using a hand held mixer, blend all the items in the pot and then add salt and black pepper to taste.  The black pepper should be used enough that it is a distinct flavour in the soup.  Add 2 tablespoons of olive oil , lemon rind and lemon juice.  Simmer over low heat for another 20mins.  Serve with homemade crouton sticks. (see recipe)

Crouton Sticks

French baquette, garlic clove (unpeeled) olive oil, rosemary

In a bowl mix olive oil, and rosemary (dried or fresh)

But the baguette into round slices  and brush with olive oil/rosemary mixture then place on middle oven rack and toast until brown (about 350 ) keep an eye  on them.  Once toasted remove from oven and while still hot rub bread slices with the garlic clove (believe it or not the bread will get alot of garlic flavor)

Place a couple of slices on top of your soup before serving.