While the canned, condensed version of mushroom soup has long been the multi-tool of home cooks in a hurry, this easy, elevated recipe is worth the modest extra effort. The rich, earthy flavours and creamy texture are heightened with the addition of local prosciutto crisps that add wonderful crunch and a hint of salt.
2 tbsp (30 mL) local butter
1 lb (454 g) sliced Button mushrooms
1 lb (454 g) sliced Shiitake, Oyster or Creminimushrooms
In a large skillet, melt butter over medium-high heat. Add 2 slices of prosciutto at a time, cooking about 3 minutes or until edges are golden and crisp. Turn over and cook until golden brown. Remove to plate and repeat with remaining prosciutto slices.
In a soup pot, heat butter over medium-high heat and cook mushrooms, onion, garlic and thyme, stirring often for about 20 minutes or until golden and liquid evaporates. Add broth, cream and salt; bring to a boil and simmer gently for 10 minutes. Using an immersion blender, blend soup until smooth.
Ladle soup into bowls and garnish with prosciutto crisp and fresh thyme sprigs, if desired.
For a smoother soup, purée in batches in blender and return to soup pot to heat through. For a more textured, rustic-style soup, do not purée.
Sausage, apple and cheese create the ultimate autumn flavour combination. The creamy Cheddar sauce, sweet fall apple and garlic seasoned sausage make for a delicious dinner or hearty lunch. Select locally grown ingredients for best results!