More is more when it comes to Ina Garten's mushroom soup recipe. Instead of choosing just one variety of mushrooms to dip into boiling broth, Garten chooses several. Garten grabs handfuls of fresh shiitake, portobello, and cremini or porcini mushrooms and ensures her creamy soup bowls have an earthy, textured flavor. Combined with leeks, thyme, carrots and onions, this delicious variety of ingredients creates a warm, hearty meal that can be served at any time of year. Accompanied by a crusty slice of buttered French bread, this Garten-approved presentation leaves no appetite unattended.
If you don't want to bother gathering several types of wild mushrooms but want to add a smokier note to your homemade soup, add a few shiitake mushrooms to your pot. When cooked, these woody, buttery mushrooms enhance the umami element that may be missing from your attempts to make soup from scratch.
Read more: Ina Garten's 12 best cleaning tips for a tidy kitchen
Variety is the key to this filling soup.
When preparing mushroom caps for your recipe, cut the pieces into small pieces to ensure a smoother dining experience. As Garten confessed on Food Network , she prepares a large pot of this recipe in advance, so when you're ready to eat, you simply have to reheat the portions to spoon into bowls and serve. Decadent, creamy and warm, this velvety cream of mushroom soup is sure to be a crowd pleaser.
If you don't have time to make cream of mushroom soup with freshly purchased ingredients, follow Garten's lead and add extra mushrooms to any store-bought cans you plan to open for cooking. The meatiness of cremini and portobello mushrooms can add volume to even the most delicate recipes while adding beautiful flavor to your food. Finally, to enrich any soup presentation, garnish bowls with freshly chopped herbs , swirls of infused oils, or pieces of crunchy homemade croutons. Your efforts will make Garten proud.
Read the original article on Tasting Table .
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