|Cream of mushroom soup - a good blender makes for an ultra-smooth soup|
I am in love with an appliance. Why are you smirking? A kitchen appliance. Get your minds out of the gutter, people.
My new Vitamix blender is my sweetheart, my crush, the apple of my eye. I resisted the big blender for years. I'm quite fond of my hand-held immersion blender, which I use for soups. My Magic Bullet did a bang-up job on smoothies and salad dressings, and I loved its small footprint. But after two Magic Bullets crashed and burned, I gave in and started shopping for a real blender.
When I tasted the velvet that comes out of a Vitamix, I was hooked. An immersion blender is handy when you're making soup because you can puree it right in the pot. But it never gets totally smooth. I've made this cream of mushroom soup many times with an immersion blender, and while it tastes fabulous, it's always got a little texture to it. But the Vitamix produced cream of mushroom soup as smooth as milk. The cream I added just gilded the lily.
I'm a convert. The Vitamix is expensive (I bought it at Costco for about $400) but I think it's worth it. There's a lot of soup in my future.
Note: No one paid me anything or gave me anything to write this post. I bought my Vitamix with my own hard-earned money. And I intend to keep it for a good, long time.
Cream of mushroom soup
The better your blender, the smoother your soup will be. Flavorful Baby Bella mushrooms (also known as crimini mushrooms) add more personality than standard white button mushrooms, but use any mushrooms you like.
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 1 pound Baby Bella (crimini) mushrooms, cleaned and roughly chopped (use the stems too!)
- 1 quart chicken stock
- 1/4 cup heavy cream
- salt and pepper to taste
- juice of 1/2 lemon
Add the butter and oil to a large pot over medium-high heat. When the butter melts, add the chopped onion and saute about 4 minutes, until the onion is softened. Add the mushrooms and chicken stock. Bring the soup to a boil, turn down the heat, and simmer gently about 30 minutes, until all the vegetables are soft.Transfer the soup to your blender, working in batches if your blender isn't big enough to hold the whole pot. Puree the soup in the blender until very smooth, 1-2 minutes depending on the manliness of your appliance. (Alternatively, puree the soup in the pot with a hand-held immersion blender.)Return the soup to the pot, add the cream, and stir just until steaming. Season with salt, pepper and lemon juice. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 8-10 servings