Double Recipe: Mushroom Gravy and Mushroom Soup
One more mushroom recipe! This was supposed to be done and posted during Mushroom Week last week, but my husband and I were out of town on our honeymoon and completely forgot to schedule it. Sorry!
1 cup chopped, dried mushrooms
1-4 cups of chicken broth (or broth of choice)
1 Tbl coconut oil
1 Tbl all-purpose flour
1 Tbl minced garlic
1 Tbl fresh rosemary and thyme, chopped
1 bay leaf
If you would like to make Mushroom Gravy
Place the mushrooms and 1 cup of broth into a small saucepan. Bring to a boil and then lower the heat to simmer for about 20-30 minutes until the mushrooms have absorbed much of the liquid and you start to see browning on the bottom of the pan.
Try not to rush this by keeping the heat on high and boiling off the liquid. You’ll end up with less liquid because it has evaporated not because it was absorbed by the mushrooms.
Add the coconut oil and flour to the mushrooms and cook over medium-low heat to form a roux. Cook while stirring for about 5 minutes to make sure the raw flour flavor is gone.
Add another 1 cup of broth and cook while stirring until it is thickened enough to coat the back of a spoon. Add the garlic and herbs.
You could stop here and have delicious mushroom gravy for chicken, beef, pork, or mashed potatoes, or:
If you want to make Mushroom Soup:
Add the remaining cups of broth (I believe it’s 2 cups now) to the mushroom gravy.
Bring this to a boil on high heat, then turn the burner to low heat, add the bay leaf, and simmer for 20 minutes.
You now have basic mushroom soup! Add a splash of cream if you like, or you can eat it alone. In the pictures above, you’ll see I added some leftover shredded beef I found in the fridge and some chopped kale. Sorry that I seem to add kale to everything. It’s going crazy in our garden this year! Also, kale is good for you.
Feel free to use fresh mushrooms here as well, it will just take a little longer to cook them.