Cream of Mushroom (or Any Vegetable) Soup

There are thousands of recipes for true cream of vegetable soup, but the differences among them are small. Basically, you cook the vegetable you want with good flavorings until it’s done. Then you purée it and reheat it with cream. The addition of rice or potato makes soup thick and creamy, but if you prefer a thinner consistency, skip these. Even 1/4 cup of cream is enough to lighten the color and smooth the texture; a full cup lends an incomparable richness. (You can replace cream with milk or yogurt, but it won’t be the same.) To intensify the mushroom flavor, add 1/2 cup or so of reconstituted porcini mushrooms, along with their soaking water.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• About 1 pound button mushrooms, trimmed and chopped
• 1/2 cup white rice or 1 medium baking potato, peeled and cut into quarters
• 4 cups chicken, beef, or vegetable stock (to make your own, see pages 157–159) or water
• Salt and freshly ground black pepper
• 1/4 to 1 cup cream or half-and-half
• Chopped fresh parsley leaves or chives for garnish

INSTRUCTIONS:

1. Combine the mushrooms, rice, and stock in a large, deep pot over medium-high heat. Bring to a boil, then lower the heat to medium and cook until the vegetables are very tender, about 15 minutes.
2. Cool slightly, then purée through a food mill or in a blender. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)
3. Return the soup to the pot and reheat over medium-low heat. Sprinkle with salt and pepper, then add the cream. Heat through again, garnish, and serve.

VARIATIONS:

• Cream of Asparagus Soup: Nice and light without the rice or potato. Substitute asparagus, trimmed and stalks peeled, for the mushrooms. Omit the rice or potato or reduce the amount by half. Use vegetable stock or water. Strain the soup after puréeing if the texture isn’t completely smooth.
• Cream of Fennel or Celery Soup: Substitute fennel or celery, trimmed and chopped, for the mushrooms and start with a light stock. Strain after puréeing.
• Cream of Watercress, Spinach, or Sorrel Soup: Substitute 4 cups chopped watercress, spinach, or sorrel, well washed and trimmed of thick stems, for the mushrooms and 2 cups cream for half the stock. Omit the rice or potatoes if you like. Cook just until the greens are tender.
• Cream of Cauliflower or Broccoli Soup: Substitute 4 cups cauliflower or broccoli florets for the mushrooms and up to 2 cups cream for the same amount of stock if you like.

TIPS:

• For a richer flavor, sauté the mushrooms or other vegetables in butter or oil before adding them to the stock.
• Experiment with different types of mushrooms to vary the flavor and texture of the soup.
• If you prefer a smoother texture, use an immersion blender or regular blender to purée the soup until it reaches your desired consistency.
• Adjust the amount of cream based on your preference for richness. Start with a smaller amount and add more if desired.
• Garnish the soup with fresh herbs like parsley or chives to add a pop of color and freshness.
• Serve the soup hot with crusty bread or croutons on the side for added texture.
• Leftover soup can be refrigerated and reheated for future meals.

NOTE:

• Adjust the seasoning and quantities according to personal preference. Enjoy your creamy vegetable soup!