With the weather getting cooler, I can think of nothing more comforting than making soups! One of my favorites (besides a simple beef vegetable soup) is Ina’s cream of wild mushroom soup.
Making this soup is a bit time consuming, but it’s therapeutic in a way. As the stock of carrots, onions, mushroom stems and thyme are slowly simmering, you start to smell the amazing aroma of the leeks and mushroom caps bubbling and browning in butter. That smell makes me close my eyes, inhale deeply, and exhale the word “butter” in a rather dreamlike state, a la Meryl Strep in Julie and Julia. After the base stock is done and the browned mushroom caps and leeks have been added, the soup looks delicious enough at this point. But, then Ina adds both half and half and heavy cream to make the soup extremely velvety. The first time I made it I couldn’t believe how delicious it was! Who knew homemade cream of mushroom soup would be this tasty? This soup is the utmost in satisfaction especially when served with some crusty bread croutons and extra parsley.
If you’ve made an Ina dish for this week’s Cooking in Comfort, link up below! Or, if you couldn’t join us this time around, we hope to see you link up on October 6th when the theme will be Fall Family Favorites!