Isn’t that the big question that people have been asking all our lives, or at least mine? For today the answer is pretty damned sick still. We held each other up going to the grocery store to get more soup makings. Before I go back to bed, here is one of the results:
Low Carb Mixed Mushroom Soup
3/4 pound fresh shiitake mushrooms
4 tablespoons butter
2 large onions, chopped
1 pound fresh button mushrooms, stems chopped, caps sliced
6 large garlic cloves, chopped
6 cups beef or vegetable broth
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream
Remove stems from shiitakes, add the stems to the broth and heat to boiling. Let simmer 20 minutes. Only Linda would use vegetable broth in this since it is so much better with homemade beef broth. Slice the shiitake and button mushrooms caps pretty thin while you are waiting for this to simmer. You will probably have time to prep the other veggies as well.
Melt butter in heavy large Dutch oven over medium-high heat. Add onion and button mushroom stems; sauté until onion is golden, about 10 minutes. Then add garlic and stir for a minute or until you start to smell the garlic. Stir in broth with shiitake stems. Cover; simmer until soup is slightly thickened, about 30 minutes. Remove shiitake stems and use emersion blender to help thicken soup some more. If you don’t want to bother with a blender, you can add 1/4 cup of flour right after the garlic is done and then cook for a couple of minutes longer before you add the broth; make sure you add the broth slowly if you use flour.
Add shiitakes and sliced button mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes. Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)