I can’t begin to describe how delicious this soup is. It’s very warm and velvety and comforting and as far away from the canned crap of mushroom soup as you can get.
This recipe is from the book “Comfort Me with Apples” by Ruth Reichl. Ruth is the former editor-in-chief of Gourmet magazine and she has written several books, my favorite of which are her best-selling memoirs: Tender at the Bone: Growing Up at the Table; Comfort Me with Apples: More Adventures at the Table; and Garlic and Sapphires: The Secret Life of a Critic in Disguise. I love these books about her unusual childhood and her ongoing love affair with food and feeding those she loved. Garlic and Sapphires was especially funny, as she had started working as the food critic for the New York Times and had to wear disguises so she wouldn’t be recognized. The way this woman describes food should probably be censored…it’s that good.
This recipe was a mainstay for Ruth during a very hard time in her life and she found a lot of comfort in making and eating it. I revised the recipe to use almond flour rather than regular flour. I think I'll still need to tweak it a bit (maybe use ground flaxseed?) to get it juuuuuust right, but I don't make it too often 'cause Bubba doesn't care for mushrooms...he's a good sport about it though.
Mushroom Soup
makes 4 servings
1/2 pound (8 oz) mushrooms, thinly sliced
1/2 stick (1/4 cup) unsalted butter
1 small onion, diced
4 tablespoons almond flour
1 cup beef broth
2 cups half and half
salt and pepper
1/4 teaspoon nutmeg
1 bay leaf
Melt the butter in a heavy sauté pan over medium-low heat. When the foam subsides, add the onion and sauté until golden. Add the mushrooms and sauté until brown.
Stir in the flour and then slowly add the broth, stirring constantly.
Heat the half and half in a saucepan or in the microwave. Add it to the mushrooms, along with the salt, pepper, nutmeg and bay leaf. Cook over low heat for 10 minutes; do not boil.
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