Mushroom and Swiss soup


With a ton of my garlicky mushroom soup left over (and Sis having seemingly no interest in helping me eat the leftovers), I decided to pep up the rest of the leftovers to make it more palatable. The soup was fine; don’t get me wrong. Good even. Possibly too peppery but any soup tastes good to me when you’re dipping bread in it; so I was fine with the soup. My only complaint is it could have been a bit creamier. I decided to pair the soup with Swiss cheese to make it creamier. A quick Google search of “mushroom swiss soup” yielded no results along the lines of what I was looking for; though I did find a recipe for Mushroom, tomato, and Swiss cheese soup. It was an exceptionally unexceptional recipe (in my opinion), but I decided to borrow the idea of adding sour cream and Swiss cheese to the soup to make it creamier.

ingredients.

  • 2 8-oz. packages of baby bella mushrooms; washed, stems trimmed, and roughly chopped
  • 4 8-oz. cans of sliced mushrooms
  • 4 celery stalks, washed and sliced
  • 2 shallots, halved
  • 3 garlic cloves
  • 1 T. fresh rosemary
  • 1 T. fresh thyme
  • 1/2 c. white wine
  • 1 qt. beef stock
  • 1 c. sour cream
  • 1 c. grated Swiss cheese
  • salt & pepper to taste

directions.

  1. Combine fresh mushrooms, shallots, garlic, celery, herbs, and wine in medium-sized heavy-duty pot and heat on high until boiling. Turn heat down and simmer for 30 to 40 minutes.
  2. Add canned mushrooms and half the stock. Puree in blender or food processor and return to pot. Add the rest of the stock and return to a boil. Reduce heat. Add salt and freshly ground pepper to taste. Add sour cream and cheese. Do not let soup reach a boil or the sour cream will curdle.
  3. Garnish with shredded Swiss cheese. Serve hot with crusty bread on the side for dipping.
Note: You can make this dish vegetarian by using vegetable stock.

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I used the leftover soup I had as the base for this dish. If using this soup as leftovers, simply reheat the soup on the stove until hot. Add sour cream and cheese to taste. (I used Gruyère.) The modifications I made to the base soup (Garlicky Mushroom) transformed the bland, peppery soup into creamy, cheesy goodness. If you’re going for health, I would stick with the original Garlicky Mushroom Soup recipe. If you’re going for taste, use this one!

Recipe rating:

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