I’ve been fueling my soup obsession with every kind of vegetable soup imaginable. My goal is to make soups that require little ingredients, little time, and little (okay fine, lower) calories by leaving out the cream. A few months ago, when I featured videos on my Instagram Story of my mushroom soup, a few friends reached out asking for the recipe. At that time, I had sent over a rough recipe of my soup. But the more people asked for the recipe, the more I realized I needed to get it up on the blog. This Fresh Mushroom Soup has just 6 simple ingredients, and while I prefer my soup pureed, a chunkier soup would also be delicious.
I love simple recipes. Recipes that are straightforward, healthy and easy to throw together on a weeknight. As a matter of fact, I like recipes I don’t really need to think about. Because, let’s face it, there are so many other things taking up space in our brains. As a woman, it’s especially true that our minds can be thinking about multiple things at the same time. Not once have I felt myself thinking about absolutely nothing. I read a book years ago that explained that a woman’s mind is always thinking about more than one thing at the same time. For example, we are perfectly capable of having a conversation at a restaurant, while simultaneously thinking/worrying about whether or not we parked our car illegally and will have a parking ticket waiting for us when we leave.
Men, on the other hand, I’ve been told, have something called a “nothing box.” If you’re anything like me, you have no idea what the nothing box is. Apparently men’s brains are divided into boxes that never touch each other; and their favorite box is something of a mystery to women–it’s the “nothing box.” Don’t believe me? See this video: https://www.youtube.com/watch?v=SZ6mVumHY9I. Although humorous, it does drive the nothing box point.
It’s extremely difficult for me to compartmentalize. As a matter of fact, it’s almost impossible. How the heck can you not be thinking about everything at the same time?! This is why — looping it back to my mushroom soup — I love these kinds of recipes. No thinking required.
- 2 tablespoons Salted Butter
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 lb sliced Mushrooms of your choice (I like to mix it up)
- 4-6 cups Chicken Stock (or vegetable stock)
- 1 tablespoon dry Tarragon, or 2 tablespoons fresh tarragon
- In a medium pot, melt the butter, then add the onions and sauté until soft and translucent
- Stir in the garlic and cook for 2 minutes
- Add the mushrooms, stir and cover. Cook for 15 minutes until the mushrooms soften
- Cover the mushrooms with chicken stock, stir in tarragon and bring to a boil
- Once boiling, simmer for 15 minutes
- Use an immersion blender to blend to your desired consistency
- Serve hot