(Don't Think About the Calories) Mushroom Soup

The most indulgent thing I make, and love to eat, is mushroom soup. I adore mushrooms to begin with, but this soup is creamy and earthy and sinfully good. I say "sinfully" because butter and heavy cream are it's main components. My mom used to make this soup, but not often, making it more desired. When I finally asked her how to make it she said, "Oh, it's real easy, just do mushrooms and onions softened in butter, vermouth, beef broth, flour to thicken it, salt and pepper and finish with heavy cream." My mother is an extraordinary cook, but she's not the best at explaining how she makes things. Since then, I think I have perfected my variation. Last night we binged on soup and homemade bread. We barely had to wash the dishes.

• 2 Packages of Cremini mushrooms
• 1 onion
• 1 stick of unsalted butter
• 3/4 cup Dry Vermouth
• 3 Cups of beef broth
• 2 tablespoons of flour
• 1/4 cup heavy cream
• Teaspoon of onion powder
• Salt & Pepper

Start with deep pan. Put a stick of butter in and start warming it. Slice the mushrooms thinly. I cheat and use a mandolin on it's middle setting. Slice the onion as well (same thickness). Add these to your warm butter, heat on medium high. We're not trying to get the mushrooms browned, just infused with butter.

They'll cook down, about 10 minutes, and leave a mushroom and butter infused liquid. Use a slotted spoon to scoop out half of the mushrooms and onions, they'll be reserved for more texture.

Turn the heat down to a low simmer, add the vermouth, and let it cook off for a minute. Then add the broth. Then the flour. Give it a stir. Then I use an immersion blender right in the pan and puree everything. If you don't have a blender, or you want all chunks, I would whisk the flour into the broth in a separate pan before you add it to the soup. Otherwise you won't be able to efficiently whisk out the flour lumps.

Add salt, pepper and onion powder to taste. And make sure you do taste it before the cream is added.

Add the reserved fungi. Add the heavy cream, and taste again. This should make about 4 respectable portions, or 2 ravenous portions. What it lacks in presentation, it makes up for 10 fold in flavor. Enjoy immediately with warm crusty bread and a Sauvignon Blanc.