Making Soured Cream of Mushroom Soup
In my effort to use up my soured milk, today I played around in the kitchen and came up with this nourishing and filling soup. I call it soured cream of mushroom soup because instead of using fresh milk or cream, you use soured milk. If you have raw milk at home, you may naturally get soured milk after a week or so. If you don’t have any raw milk, you can use store bought sour cream, yogurt, buttermilk, or just sour some regular milk with a bit of white vinegar or lemon juice. This soup is very filling, and the base of beef stock makes it very nutritious as well!
Ingredients:
- 2 Tablespoons ghee (or butter)
- 2.5 overflowing cups of sliced fresh mushrooms (any variety will work)
- 3 cups of beef stock (if you reduce your beef stock down to a demi glaze as I do, you will do about half beef stock and half water)
- 2 slices of sourdough bread
- 1/2 cup white wine
- 1 cup soured milk (see possible substitutions above)
- Dash of nutmeg
- Salt and pepper to taste
- Sour cream as garnish (optional)
Heat the ghee on medium heat and cook the mushrooms until they are cooked through (about 5-10 minutes). Add the beef stock and bread. You can tear the bread into pieces before you throw it in. If the bread was frozen (as mine was), let it soak up the broth and warm up, and then you can tear it apart while it cooks. Add the wine and let it cook about 5-10 minutes. Then puree the soup and add salt and pepper to taste, and a dash of nutmeg. Reduce the heat to low and let it reduce for 15-20 minutes. Add the soured milk. Don’t let it cook much longer, just another 5 minutes or so, to warm it back up. Serve with a small dollop of sour cream as a garnish.