Creamy Mushroom and Crab Soup
You know when you’re sitting in a restaurant and get served a bowl of soup that tastes so amazingly delicious that you lean in to inhale the fine aromas as close to the soup as you can possibly get without getting hot soup on your nose but your depth perception decided not to cooperate again and you find yourself face first in this yummy soup but the heat is instantly shocking that you pull away quickly and use your hands to rid your face from the fiery soup only to find that you forgot to let go of the spoon which you are holding backwards for some inexplicable reason and end up stabbing yourself in the cheek hard enough to leave a dent and you look up with soup dripping off your chin only to see your boyfriend with an accusing look on his face and he says, “why would you do that?” and you tell him that he should have warned you when he recommended this soup and he says its impossible for him to know how you would react and looks as though it’s your fault. But it’s not your fault. It’s the waiter’s or the chef’s or probably the soup itself. And also doesn’t he care that you now have third degree burns all over your face and a permanent dent on your cheek?
This soup should come with a disclaimer so this doesn’t happen again. So here it is:
Disclaimer
This soup might be responsible for burning the roof of your mouth, your nose or the entire proximity of your face. Make sure you are holding your utensils properly before eating this soup.
Ingredients:
- 1 lb. of fresh wild mushrooms (cleaned and sliced)
- 2 Garlic cloves (minced)
- 1 Red onion (diced)
- 2 Tablespoons of butter
- 2 Tablespoons of fresh thyme leaves
- 4 1/2 cups of chicken stock
- 2 Tablespoons of flat leaf parsley
- 1 lb. of fresh crab meat
- 2 Tablespoons of cream cheese
- 1 lemon zest and 1/2 the juice
- salt and pepper to taste
Method to the Rad-ness:
In a medium sauce pan add the butter and onions and cook until the onions become transparent. Add the olive oil, mushrooms, thyme and garlic. Cook the mushrooms for about twenty minutes or until most of the moisture is reduced.
In a medium soup pot add your chicken stock and mushroom and heat on medium until stock starts to simmer. Reduce heat and continue to simmer for twenty minutes.
Blend the mushrooms then add the cream cheese, parsley and crab meat. Stir in the lemon zest and juice. Add salt and pepper to taste and serve.
This recipe was adapted from Jamie Oliver’s cookbook jamie’s dinners you can find the original recipe here.
- 1 lb. of fresh wild mushrooms (cleaned and sliced)
- 2 Garlic cloves (minced)
- 1 Red onion (diced)
- 2 Tablespoons of butter
- 2 Tablespoons of fresh thyme leaves
- 4½ cups of chicken stock
- 2 Tablespoons of flat leaf parsley
- 1 lb. of fresh crab meat
- 2 Tablespoons of cream cheese
- 1 lemon zest and ½ the juice
- salt and pepper to taste
- In a medium sauce pan add the butter and onions and cook until the onions become transparent. Add the olive oil, mushrooms, thyme and garlic. Cook the mushrooms for about twenty minutes or until most of the moisture is reduced.
- In a medium soup pot add your chicken stock and mushroom and heat on medium until stock starts to simmer. Reduce heat and continue to simmer for twenty minutes.
- Blend the mushrooms then add the cream cheese, parsley and crab meat. Stir in the lemon zest and juice. Add salt and pepper to taste and serve.
- This recipe was adapted from Jamie Oliver’s cookbook jamie’s dinners you can find the original recipe here.
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