If you weren’t on the receiving end of a Cream of Something dinner during the 80′s, you were on the serving end. Cream made its way into chicken, corn, tomato and, and, and, AND just about anything else that could be blitzed on location and served with garlic bread. While most of the kids of the 80′s made it out without any war wounds, some of the parents might’ve, as these creamy potions often came in cans with the “just add water” miracle that the era purported.
Thankfully we have moved away from the heat-and-eat phenomenon injected with tartrazine, benzoic acid and the lot, for a life that is focussed on natural produce. Somehow though, going back to those familiar tastes brings with it a sense of unwitting satisfaction. So in case you felt like a bit of tacky 80′s flare this winter, here is a recipe for cream of mushroom soup.
500g regular white mushrooms, cleaned, quartered or sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cake flour dissolved in 1 Tbsp water
Minced parsley for garnish
In a food processor, coarsely chop mushrooms and lemon juice.
Melt butter in sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
Add flour and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.