Cream of mushroom soup is an old-fashioned favorite, is what went into many a casserole or soup back in the day. But rather than buy the famous can of soup, make it from scratch, using fresh mushrooms and with potato and wild rice added for more heft. And in case there's any confusion with the 1970s version, this soup is garnished with up to date balsamic vinegar cream (or crema) and beet sprouts.
- olive oil (to taste)
- 1/2 leek (white part, sliced)
- 1 onion (small, diced)
- 1 medium potato (diced)
- 320 grams fresh mushrooms (halved)
- 60 milliliters milk
- water (to taste)
- 60 grams wild rice
- salt (to taste)
- ground black pepper (to taste)
- mustard (to taste)
- 1/8 teaspoon balsamic vinegar cream
- sprouts (beet)
- Heat the olive oil in a saucepan, add the leek and onion, and sauté for about 5 minutes over medium heat.
- Add the diced potatoes and sauté for another 5 minutes.
- Add the halved mushrooms and sauté for 5 more minutes.
- Add the milk and water and cook for another 20 minutes, or until potatoes are done. Place the vegetables and milk mixture in the blender and grind. Return to the saucepan.
- Add the rice and cook for about 17 minutes.
- Season with salt, pepper, and mustard to taste.
- Serve with a few drops of balsamic vinegar and a few sprigs of beet sprouts, for a splash of color.