As I was cleaning out my refrigerator today, I realized that I never got around to using the 1lb package of baby bella mushrooms that I purchased last week for the beef stew in which is was intended. Luckily, the stew still turned out splendidly, despite my forgetfulness but I knew that I needed to use the mushrooms before they spoiled! For lunch, I made myself a creamy mushroom and onion soup and it was to die for. I did not use a specific recipe for this soup (I typically do not, especially for soups), but I will tell you what I did in case you ever find yourself in a similar situation!
I used: 1 pound whole fresh mushrooms (sliced), 1 medium onion (sliced), garlic (minced), 2T of butter, thyme, about 2 cups of broth, about 1/2 cup cream, and soy sauce.
First, I melted the butter in a stock pot while I cleaned and sliced the mushrooms and onion. Once the butter was melted, I tossed in the onions, mushrooms, and thyme and cooked them until much of the moisture was released by the mushrooms and cooked off.
I tossed in the minced garlic for about a minute before adding enough broth to just cover the cooked mushrooms and onions. Once the broth started simmering, I added the cream. I simply eyeballed the cream- my guess was about 1/2 cup. Obviously, you could add more or less according to your tastes. The final thing that I added was a few splashes of Soy Sauce. I love adding soy sauce to mushroom dishes for the Umami flavor that adds so nicely to the earthiness of mushrooms. I did not measure out my soy sauce, and as with every other dish, I recommend you simply taste and add, taste and add until the flavor combinations are pleasing to you.
In the end, I had a delightfully hearty soup that was packed with soothing flavors on this ridiculously cold day!