Everyone in my family was a member of the Picky-Eater Club. I did not receive an invitation – people with adventurous taste buds need not apply. We all know a picky eater or two but imagine growing up in a home where you’re the only one who isn’t. At a table where spaghetti was eaten separately (noodles in one bowl, sauce in another), I stuck out like a sore meatball. My sisters did not care if there were starving children in Africa, hell hath no fury if they were served pizza with sauce on it. Salads? Not on your life. Vegetable Soup? Only with potatoes. Green beans? Full-blown conniption fit.
Not even a dried herb in the house; our only seasoning option was salt. I don’t think my mother owned a pepper shaker until I begged her to buy one at K-Mart while my sisters argued over a cheap tube of lip gloss. Living with picky eaters was the absolute worst. There, I said it. If you're beyond the age of 10 and have a laundry list of foods you won’t eat, I don't have time for it. My taste buds were deprived long enough. Of course, I’m not talking about anyone with food allergies or dietary restrictions for health reasons. No, I’m talking about the people who refuse to try things. Children are notoriously known for being picky eaters and most often grow out of their food aversions by the time they hit adulthood. But what happens if they don’t? They breed even pickier eaters. My family is proof.
Frog Legs to Fried Crickets. Sardines to Sushi. I love it all. And to my family who thinks mushrooms are top of the list of inedible food, this creamy soup is not for you. It’s fused with earthy herbs, garlic and shallots and blended all together. That’s right – sauce, vegetables, and fresh spices all touching one another. And guess what Mom and Dad? It didn’t kill me. Picky eaters give it a try. I double-dog dare you.
Cream of Mushroom Soup with Garlic Herb Croutons
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, smashed
- 1 large shallot, chopped
- 4 tablespoons salted butter
- 6 cups wild mushrooms, sliced
- 3 cups cremini mushrooms, sliced
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 1 tablespoon balsamic vinegar or cooking sherry
- 4-6 cups low sodium chicken or vegetable broth (start with 4)
- 1 cup heavy cream
- 1/2 cup grated manchego or parmesan cheese
GARLIC HERB BREAD
- 1/4 cup extra virgin olive oil
- 2 cups roughly torn bread (I used sourdough)
- 2 tablespoons fresh chopped oregano, or 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme
- 2 cloves garlic, smashed
- kosher salt and freshly cracked pepper
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1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the shallots and garlic, cook until fragrant, about 2-3 minutes. Add the mushrooms, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, sage, and thyme. Cook, stirring occasionally, until very fragrant, about 2-3 minutes. Stir in the balsamic vinegar. Spoon out a handful of the mushrooms for topping, if desired. Add the 4 cups broth, season with salt and pepper.
2. Transfer about 3/4ths of the soup to a blender and pulse until smooth and creamy. Return the soup to the pot with the remaining soup. Stir in the cream and cheese. Whisk until the cheese is thoroughly blended. Season the soup with salt and pepper. Simmer the soup for 5-10 minutes until warmed through, adding the addition 1-2 cups broth as needed to thin the soup.
3. Meanwhile, make the bread. Preheat the oven to 425 degrees F. On a baking sheet, toss together the bread, olive oil, oregano, thyme, garlic, and a pinch of salt. Transfer to the oven and bake for 8 minutes, flip and cook an additional 6 min or until toasted.
4. Ladle the soup into bowls. Top with garlic herb bread, reserved mushrooms, and fresh thyme.
