Creamy Mushroom Soup

If my high school Economics teacher remembers me at all, I think he’d be proud that I’m consciously putting some economics theory into practice. Namely FIFO, or the practice of First-In-First-Out.

I’m trying to get into the habit of clearing out the fridge once a week, and I’m instigating a FIFE program. Or the practice of First-In-First-Eat – the older stuff to be eaten first before we buy fresh ones. It’s a bit of scary task because sometimes I really don’t want to know what mouldy/slimey/shriveled vegetable or fruit is lurking in the back of my fridge. Because if – ok, when I do find something, I feel bad having to throw it out (even if it does go to our pet worms), or worse, trying to find something useful to do with it. Like cooking it.

I knew my program wasn’t working too well when Daddyken came home from the shops with a lovely bag of plump, white button mushrooms (which I put on the shopping list). And I’d just found a bag of half shriveled brown ones (they used to be plump and white) crammed in the back corner of the fridge from 2 weeks ago.

img_2628

But you know sometimes when things just align and come together right before your eyes when you least expect it? Well, today was one of my alignment days. Daddyken asked me what I wanted to do with the 2 leeks that a neighbour had given him a few days before, at the precise moment that I found half a bottle of cream that was nearing its use-by date. Mushrooms. Leeks. Cream. Just like that Ebony and Ivory song, but with mushrooms, leeks and cream.

This is a mushroom soup recipe based on one that Daddyken’s aunt gave me a few years ago, but I never got around to making it because I’ve never accidentally had mushrooms, leeks and cream in the one place, at the same time, begging to be used. And I’m cooking another yummy non-protein meal. Destiny was never so obvious as today.

Creamy Mushroom Soup

Gluten free

Serves 3 – 4

Ingredients

  • 60 g butter
  • 1 – 2 leeks, white part only, chopped
  • 250 g mushrooms, chopped
  • 1 cup chicken stock
  • 1/4 cup white wine
  • 1 teaspoons Dijon mustard
  • 2 teaspoons chopped chives
  • 3 – 4 slices sourdough bread (optional)

Let’s Cook!

  • Melt butter in a pot on medium-high heat
  • Add leeks and cook until soft
  • Add mushrooms, chicken stock, wine and Dijon mustard
  • Bring to the boil and simmer for 5 minutes
  • Add cream and take off the heat
  • Puree with a stick blender
  • Stir in chives and serve with sourdough bread

img_2690

Notes:

  • I used 2 leeks because the ones we had were half the size of the regular ones I buy from the shops, and I also needed to use them up : )
Advertisements

4 thoughts on “Creamy Mushroom Soup

  1. Sounds like a perfect way to use up the ingredients you had at hand. I am so guilty of buying food when there is plenty stuff in the fridge. I really need to get better at clearly. Soup is a great way to do it!

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is FAMILY RECIPES which includes any recipe or food experience enjoyed by your family.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/

    Like

    • Thank you! I’m still learning too!

      Thanks for that suggestion about Our Growing Edge, it’s something that’s up my alley, I’ll definitely look into it.
      I’m new to this blogging scene so it may take a while to get into!

      : )

      Like

  2. Amazing recipe,so delicious !

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s