Cream of Mushroom Soup

I hope you enjoyed the Tomato Bisque recipe. If Tomato Bisque isn’t your thing, try Bistro’s famous Cream of Mushroom soup instead.

Cream of Mushroom Soup
4lbs of  mushrooms, sliced
6 each shallots sliced paper thin
10 each garlic cloves sliced paper thin
1lb butter
2 cups flour
16 ounces white wine
1 1/2 quarts heavy cream
1 1/2 quarts milk

Saute mushrooms in oil, add shallots and garlic. Add butter and flour to make a roux.  Cook out the flour flavor, but you still want a blonde roux.  While stirring, incorporate the wine and cream/milk.  Adjust seasonings in the end.  Make sure you season at every step!  We use killbuck valley mushrooms and allow the quality and flavors of the mushrooms to come out.  Don’t be affraid to try a mixture mushrooms, our blend consists of shitake, oyster and lion’s mane.

The recipe amounts are what we use when making it at the restaurant. Feel free to adjust for your own kitchen.

Have fun and enjoy!

Soups to Warm the Soul

One of the main reasons I started a blog was so I could share some of my favorite recipes with you. I hope you enjoy! I’ll be happy to answer any questions as you begin cooking.

As we Clevelanders approach the cold months, few things can warm the soul. The first thing that comes to mind is a shot of Jameson a bowl of soup. The basic definition of soup is a flavorful liquid with any combination of fruit, vegetable, protein, grain, etc. From there, it can be thick or thin, creamy or liquidy, chunky or smooth, hot or cold, spicy or sweet. The possibilities are endless. I enjoy the creative as much as the classics. Over the next two blog posts, I will be sharing two of my favorite soups: Tomato Bisque and Cream of Mushroom.

Tomato Bisque
4 cups diced onions
3 cups diced carrots
2 cups diced celery
2 cups diced fennel
5 cloves garlic (smashed)
8 ounces tomato paste
3 cups red wine
1 sachet (thyme, basil)
1 #10 can tomatoes, whole
1 quart heavy cream

Saute the vegetables in oil until they start to caramelize, add garlic and tomato paste. Cook for 15 minutes, stirring constantly. Deglaze with red wine. Cook down until reduced by 1/2. Add sachet and tomatoes, hand crushed. Cook for 30 minutes on a simmer. Finish with cream. Blend until smooth or desired consistency. Adjust the seasoning in the end: salt, pepper, sugar, vinegar, but make sure you season at every step! With such few ingredients, use a quality canned tomato and red wine. Use a wine you would drink and look for a good quality canned tomato product such as San Marzano or Roma.

Soups are something you take low and slow to allow the flavors to build and layer. You have to stir regularly. Seasoning must take place at every stage to bring out the flavors to their fullest potential. When you season your soup in the end, only use a pinch or two. Soup is also best the next day. And when you reheat, take it slow and low, then gradually heat up to temperature.

Next week, I’ll share the recipe for  the Cream of Mushroom soup. If you need some additional soup ideas before then, check out an  old cookbook. The flavors are classic and timeless.

These soups are on the menu at the Bistro as well. So, if you don’t feel like cooking, we’ll be happy to make them for you.