I have a thing for soup, a big thing. I also like to cook with wine (actually in the food, not JUST the glass) so this recipe gets 2 thumbs up from me.
It also is the home to one of my most favorite vegetables to invite to the party- The Fungi (aka mushroom)
And it’s easy, really easy (just in case you fill that wine glass up a few too many times during the cooking stage)
Start with a whole whack load of mushrooms. I like to keep it interesting so I mix it up with portabellos, cremini, and boring old whites.
Slice em up, toss em in a pot, add butter (or EVOO if you are classy) and saute them until they are . . . sauteed?
After that add “red” wine. Any kind will do. A drinkable wine is always good, so go with that.
Stir it up, and add a “box” of chicken stock (yes, a box . . I despise the smell of a chicken carcass while making homemade stock so I wimp out and buy a box)
Cover the mushies with the stock, and add in salt and pepper. I find here that you try and be “all conservative” with the salt, but the truth is you should just go for it. Salt, like wine, should be added in greater than assumed quantities.
Then, if you wanna be really naughty – add some cream cheese. Cream cheese, like bacon, makes everything better. But don’t add bacon to this recipe . . . although, that now has me thinking. hmmm. bacon.
Now, grab your handy hand blender and blender it all up.
Now, I know it doesn’t actually “look” good. Trust me, I understand. But it DOES taste good. Really good. (and try not to think that it looks like babypoop .. . that is never, ever a good idea)
If you want to be “all fancy” you can pop some grated parmigiana on top, and maybe a sprig of parsley.
Personally, I just serve it with a side of white toast (smothered in butter, cause butter is good)
So yes, it is ugly. But trust me it is delish!
And, whatever is remaining of the wine should now go into a real glass. Sit yourself down, pop on some crummy tv and just gorge on this. I mean, it is basically ALL vegetables right . .. it HAS to be good for you!