Mushrooms. You either love them or despise them. I happen to find them absolutely wonderful! I love all kinds of mushrooms–shitake, portabella, enoki, button, cremini. I love them in all forms: in stews, sauteed over steak or a burger, stuffed with sausage, as a burger substitute, sliced hot bacon spinach salad, marinated, skewered and grilled…did I cover all the bases?!? You see, I’m a fan of mushrooms. My family, on the other hand, is not. They will tolerate them in my ugly soup, stout stew, fricasee, and coq au vin. But, an all-out brothy, flavorful mushroom soup? Well…I think I may be the only one who appreciates such meals in this house. Thankfully, my recipe for such a soup is so simple and quick to fix, I can make a small batch for myself anytime the mood calls for it…which is always, usually.
*I’ll just warn you now…This is one of my unconventional non-technical recipes. You’ll need a pint size mason jar and some Beef Better Than Bouillon if you want to make it the way I did! (I love that Better Than Bouillon is organic and does not have MSG. I use the chicken version all the time now as well, in my tomato soup, because there’s no waste, and I can always use just the amount I need.):)
1 small yellow onion, halved and sliced thinly
2-3 cups sliced white mushrooms
2 Tbs butter
2 mason jars of water
1/2 half mason jar of pinot grigio
1 tsp. beef Better Than Bouillon
dash or two of crushed dried thyme
salt and plenty of cracked pepper
In a medium saucepan, melt butter and combine with onions and mushrooms. Saute on medium high heat until onions and mushrooms are cooked down and lots of liquid is released, about 8 minutes. Add two jar-fuls of water to the saucepan, and a teaspoon of the Better Than Bouillon.
After the Better Bouillon is dissolved, add the thyme, salt and cracked pepper to taste. Add the wine, and simmer for 10 minutes on low. Serve with crusty bread or a salad dressed with lemon and olive oil. That’s it! Wasn’t that simple?