Mushrooms are another one of those foods I avoided like the plague for most of my life. Though the idea of eating a fungus still creeps me out a bit, I’ve grown to love mushrooms of all varieties, in all types of dishes.

I love a good steak on occasion (filet, usually), but I equally enjoy a simple grilled portobello cap that’s been drizzled with a bit of olive oil, balsamic vinegar, salt, and pepper.

Vegetarian pizza is much more appealing to me than a meat-centric kind, and mushrooms are almost always a topping of choice.

A couple of years ago I tried a deliciously creamy mushroom soup at the lovely Fairhope Inn, and since then, homemade cream of mushroom soup has become a favorite of mine and Mark’s.

Slightly adapted from this Emeril recipe, this cream of mushroom soup is both comforting on a cool winter’s night and light enough for the sweltering summer evenings of late.

Cream of Mushroom Soup

serves 4-6

Ingredients

• 2 tbsp olive oil
• 1 white or yellow onion, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 16 ounces assorted mushrooms, chopped*
• cayenne pepper, to taste
• dried thyme (or Italian seasoning), to taste
• 4 cups vegetable or chicken stock
• ¼ cup Marsala wine
• ⅓ cup brandy
• 1 cup half-and-half**

Directions

1. Heat the olive oil in a large stock pot or dutch oven, and sauté the onions, celery, and Cajun seasoning until translucent.
2. Add the mushrooms, garlic, and thyme, cooking until the mushrooms have browned and released much of their liquid.
3. Add the brandy/Marsala, and bring to a boil, allowing the liquor to glaze/reduce.
4. Add the stock and return to a boil; reduce heat to medium and allow to simmer for 20 minutes.
5. Remove from heat and puree the mixture with an immersion blender or in a food processor.
6. Return to stovetop, add the half-and-half, and allow to simmer 5 more minutes.
7. Serve with a side salad, crostini, or sandwich—and enjoy!

*To keep it simple, we usually opt for crimini and button mushrooms, but shiitake and oyster are good choices, too. We’ve also added dried porcini (and the flavorful liquid in which they were rehydrated), and their earthiness takes this soup to a new level.

**Though I’ve never tried it, I’m sure non-dairy milk or cream could be used in place of the half-and-half for a vegan version.

This soup is a simple crowd-pleaser, but please be mindful when adding the cayenne! We made that mistake once before, and let’s just say that no amount of half-and-half can tone down that much pepper. I always do at least one taste test while cooking, especially since we rarely measure seasonings.