I grew up with the generation that ate many canned condensed soups for lunch: Cream of Tomato, Chicken Noodle, Vegetable Beef...one of my favorites though, was Cream of Mushroom to which I always added a slice of American cheese. I thought this time I'd make the "grown-up" version. This makes a great starter and even tastes great with a roast beef sandwich. —inpatskitchen
Test Kitchen Notes
Inpatskitchen has created a soup that appears deceptively simple when, in fact, it has subtle layers of flavor -- all of which happen to be deeply satisfying on a winter night. She begins with essentially a stock made with porcini mushrooms that could practically stand on its own. Her instruction to use a light lager is perfect for the way it deepens the overall flavor. Finally, she gilds the lily by adding shiitake mushrooms and then swirling in some good cheese. From start to finish, it takes minutes to make, and will keep you content through a long winter's night. —boulangere
about 2 quarts
dried porcini mushrooms
Fat leek (white and pale green parts) sliced lengthwise and then cut crosswise in 1/4 inch half moons
Clove garlic, minced
butter, divided (3/3)
fresh thyme leaves
12-ounce bottle light lager
Shiitake mushroom caps sliced about 1/4 to 1/3 inch
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!