It is cold outside, and hot soup is just the thing to warm your bones. This riff on classic cream of mushroom soup is lower in calories and higher in protein, yet still offers the Vitamin D and calcium found in more traditional recipes. A splash of vodka at the finish adds an undefinable yet flavorful edge to this soup. If you’d prefer to omit the vodka, add an extra dash or two of black pepper instead.
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Ingredients (Makes 4 servings)
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon ground mace (or 1/4 teaspoon nutmeg)
1/2 cup finely ground pecans
3 cups good quality chicken stock
8 ounces white button mushrooms, sliced
8 ounces crimini mushrooms (“baby ‘bellas”), sliced
1 cup milk or cream
1/2 teaspoon each salt and pepper
1/4 cup vodka
pecan halves (for garnish)
Directions
Step 1) Melt butter in stockpot. Add flour and stir constantly over low-medium heat for several minutes to cook a blonde colored paste called a “roux.”
Step 2) Add ground pecans and chicken stock. Bring to a boil, then add mushrooms, salt, and pepper. Reduce heat and simmer gently for five minutes.
Step 3) Remove from heat and allow to cool for 2 – 3 minutes. Gently whisk in milk and vodka.
Step 4) Ladle into serving bowls and garnish with pecan halves. Enjoy!
Crowded Earth Kitchen 