Things have been pretty busy over here in the DuVal household. We’ve had multiple colds and viruses over the past few weeks, and Anna is as busy as ever. Most days, we find we need to get her out of the house or she goes stir crazy. Combine that with the business and, (drumroll please) my second pregnancy, I haven’t had too much time left to blog! Yes you read right, Baby DuVal number two is due October 1st, 2017. I had a really really rough first trimester. I was much more sick with this baby than I was with Anna, making cooking and meal planning a near impossibility. At 18 weeks, I am feeling so much better, and I am getting back to my old self in the kitchen (thank goodness!). This pregnancy so far has been the pregnancy of unhealthy cravings. All I want to eat is poutine, greasy drive-through breakfast sandwiches and chips. So, when I have a relatively healthy craving, I celebrate and go all out. Like this mushroom soup. While it still called for cream and lots of butter, I celebrated the fact that I wanted to eat vegetables. Finally.
Begin my melting a dab of butter in a large pot. I used my cast-iron dutch oven to incorporate some much-needed iron in my system, since I wasn’t able to stomach my prenatal vitamins with iron in them.
Next, dice up some onions and cremini mushrooms.
Cook the onions in the butter until they just start to turn brown.
Next, add your mushrooms to the pot and cook down.
Add the broth and half-and-half cream and bring to a boil.
I used cornstarch to thicken the soup, as I found I have minimal success with doing a roux, unless it’s for a sauce. I wanted this one to be extra thick and creamy, and I found that cornstarch really gives the best results for that!
Serve with garlic toast on a nice spring evening.
Thick and creamy mushroom soup
You will need:
2 tablespoons butter
1/2 pound sliced fresh cremini mushrooms
1 medium yellow onion
1 carton of no salt added chicken broth (I used campbells)
1 cup half and half cream
3 tablespoons cornstarch and water
salt and pepper to taste
In a large pot, heat butter and saute onions until just turning brown, over medium heat. Add mushrooms, and saute for about 5 mins. Add broth and half and half, and heat to a low roiling boil. Mix cornstarch and water in a bowl and add one tablespoon at a time, until soup thickens. When thickened, add salt and pepper to taste. Serve nice and hot. Enjoy!