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10.10.2012

Cream of Mushroom Soup a Vintage Classic



Sometimes there is a meal that is just as comforting on a cold New England evening as curling up with a blanket by the wood stove.  When I think of comfort foods, my favorite classic New England meals come to mind. Boiled dinner, baked beans, creamy hearty soups, chowder, I could probably go on and on and on. Meals that with one bite I am brought back to my child hood. True Yankee home cooking.

About a month ago I was contacted by  Yankee Magazine. For those of you in the area you know who they are. The folks at Yankee Magazine have been around since 1935. It's our go to guide for New England travel, lifestyle and food.

My early morning reading with coffee.


They recently published a "cookbook-azine" called Yankee Magazine's Lost and Vintage Recipes, it's filled with beautiful photos (taken by the talented folks at Heath Robbins Photography)  and recipes that have been archived at Yankee magazine through the past 75 yrs! These recipes will strike a cord with anyone. These are the recipes everyone loves and knows. Food that your grandmother made you when you were a child, recipes that have been past down from generation to generation.

Who can say no to something as comforting as Chicken Kiev, Chicken Pot Pies, Waffle Iron Brownies, Blueberry Boy Bait, Pumpkin Custard or Lobster Bisque? Each recipe has a short story telling you where it originated. It's funny to hear how some of my favorite dishes came about and how long they have been around, or how they have changed through the years.

When I went through the recipes I instantly wanted to make each and every one of them. There is not one that doesn't make my stomach grumble. With the weather turning cold in New Hampshire there is nothing I crave more than classic New England comfort foods. When I saw the picture of their Real Cream of Mushroom Soup. I wanted it. Which is really kind of strange considering..... I hate mushrooms.  It isn't that I hate the taste of them, it's the texture.

My family has cooked with that dreadful canned stuff for years. There is not a dish my Mother or my Nana makes that doesn't have that secret ingredient.... cream of mushroom soup! When running through the ingredients I knew I had everything on hand to whip it up. So I decided to adapt it a tad so I don't have to bite in to any larger pieces of the mushrooms.



You will want to make this, trust me. You will never purchase a can of cream of mushroom soup again! As the holidays near, we will all be making that famous Green Bean Casserole right? Well.... try it with your own mushroom soup instead of that red can!

Serve this soup alone, or with a piece of home made bread. It's great for dunking! It will warm you up on a cold day.



Cream of Mushroom Soup
(Recipe adapted from Yankee Magazine's Lost and Vintage Recipes)

Ingredients:

6 tbs of butter
1 lbs sliced button mushrooms
1/2 cup diced onion
1 tsp salt
1/4 tsp pepper
1 clove minced garlic
3 tbs all purpose flour
1-2 cups chicken stock (the thicker you like your soups the least amount of stock you want to use)
2 cups light cream
1 cup sour cream
Chives for garnish

Directions:

In a heavy bottom pot, like a dutch oven. Add half of your butter,  mushrooms, onion, salt, pepper and garlic. Cook over medium heat stirring frequently until golden and onions are caramelized. About 15 minutes. Remove mushroom mixture form the pan, and set aside.

Reduce heat to low, add remaining butter and flour. Cook and stir until it is glossy. Pour in 1 cup of your chicken stock and cream slowly. Turn heat back up to medium and whisk continuously, until mixture has thickened. If it is too thick go ahead and add some more chicken stock. I wanted it a tad thinner (personal preference)

Stir  in mushroom mixture, this is when I pull out my immersion blender. I am not a fan of large chunks of mushrooms so I blended it for a moment. This added to the creaminess and eliminated my texture issues! I reserved some mushroom chunks for my husbands bowl. Stir in sour cream before serving.

Serve garnished with chopped chives and your favorite crusty bread!


Love this recipe or want to see what else Yankee Magazine is cooking up? Look for a copy at your local stores. OR check back here next week, I will be giving a copy away during Pumpkin Week!

(Disclaimer: I have received no monetary compensation for this review. I was contacted by Yankee Magazine and was asked if I wanted to read a copy of Lost and Vintage Recipes. They provided me with 2 copies. One for me, one for a future giveaway.) 




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15 comments:

  1. This looks amazing and perfect on a Fall day like today!!!

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  2. Amazing! This is one of my favorite soups every! I can't wait to get a whole french bread loaf and dip it in this creamy soup!

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    1. Soup like this def. calls for a loaf of crusty bread!

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  3. Beautiful! Totally pinning this immediately.

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  4. This soup sounds amazing. You just reminded me that I haven't had cream of mushroom soup in forever, and that needs to change. I'm pinning this recipe and can't wait to make it. Yum!

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  5. This looks fantastic, and sounds just like a creamy mushroom soup at my favorite local restaurant. Can't wait to give this recipe a try!

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  6. mmm i can just tell from the ingredients and photos that this is so comforting and has got tons of great flavor! i love mushrooms!

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  7. I love mushroom soup and I loved Yankee Magazine. Maybe I should get a copy mailed over here. :)

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  8. Wonder how it would be with a splash of sherry? In any case, this recipe sounds fabulous! Bet the original Yankee cookbook is a great read...

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