Simplifying Sunday Supper

Now that Kiddo isn’t a kid anymore, family mealtime isn’t always such a big production of roasted chickens and mashed potatoes. Sometimes it’s simple, like a kettle of soup, some bread and unplugged time.

Continue reading “Simplifying Sunday Supper”

Smoked Gouda Mushroom Soup

Inspiration is all around us. A while back, I came across a recipe for Mushroom Brie Soup from Sister Madly that looked lovely. I shared the recipe with Kiddo, wanting to get his take on things. After all, he is a wealth of opinions, especially when it comes to food. We both agreed, the original recipe was awesome, but we wanted to try Smoked Gouda instead. We are big fans of any smoked cheese, and are particularly fond of Smoked Gouda. As circumstance would have it, we just happened to have Smoked Gouda in the cheese bin of the refrigerator just wanting to be turned into something wonderful.

Hubby was out-of-town for a week on business, leaving Kiddo and I to try new recipes that we knew he wouldn’t care to sample. While he hails from Wisconsin, Hubby isn’t a fan of cheese, with very few exceptions. (Pizza, Lasagna and Patty Melts are just a few of those exceptions. Why Hubby will eat a Patty Melt but not a Cheeseburger is beyond my ability to comprehend).  We were looking for dishes that didn’t require a ton of work and that would cook up in a snap. It didn’t take us long to agree that our own rendition of Mushroom Soup with cheese had to be on our must try list.

This delicious, smoky soup really it the spot. Kiddo and I had a good time in the kitchen together, chopping, simmering and chatting. When it comes to a cooking partner, Kiddo is my best-bud. He’s been at my side in the kitchen ever since he could pull a step-stool up to the stove and we’ve developed a wonderful rhythm over the years. Kiddo is a lot like me, he’ll tweak as he goes and we bounce ideas off one another as we cook.

Smoked Mushroom Gouda Soup
16 oz mushrooms, sliced (Cremini or Button)
3 garlic cloves, minced
2 Large Shallot, finely diced
1 tablespoon olive oil
2/3 cup dry white wine
3 cup chicken broth
8 oz Smoked Gouda, finely shredded
1 teaspoon thyme
½ teaspoon basil
Fresh Ground Pepper to taste
1/2 cup heavy cream
1 tablespoon Butter
Additional Cheese for Garnish, if desired
Chives for garnish, if desired

Sauté mushrooms, garlic and shallot in butte until fragrant. Place into a heavy bottom soup or sauce pan. Add wine and simmer about 5 minutes.

Stir in broth, Gouda, and spices. Simmer for 20 minutes, stirring often.

Add cream and about 1 tablespoon butter. Let simmer for 5 minutes longer. Do not allow soup to come to a boil.

Ladle into soup bows, be sure to get any bits of cheese that might have sunk to the bottom of the pot. If desired, garnish with a little fresh shredded cheese and chopped chives.

Serve with warm bread or buttery chive crescent rolls and enjoy.

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