Cream of Zucchini & Mushroom Soup

Here's a classic cream soup with mild flavours, a bit of a change of pace from some of the things we have been having lately. Sometimes that's nice! And it gets rid of another couple of good-sized  zucchini, which is a highly desirable state of affairs given the rate at which they are still rolling into the kitchen. Powdery mildew is starting to show up, so they are slowing down, but they aren't over yet.

Light enough to start a formal dinner; substantial enough to make a good lunch with a little sandwich or grilled cheese on the side. Simple and easy to make - once the zucchini is grated it's downhill all the way.

4 servings
40 minutes - 30 minutes prep time

4 shallots
300 grams button mushrooms
4 cups (1 kg) grated zucchini
3 or 4 cloves of garlic
1 teaspoon minced fresh thyme
1/4 cup unsalted butter
3 tablespoon flour
1 teaspoon salt
freshly ground black pepper to taste
2 cups unsalted chicken stock
1/2 cup light cream

Peel and finely chop the shallots. Clean, trim and slice the mushrooms. Wash, trim, and grate the zucchini. Peel and mince the garlic. Mince the thyme.

Heat the butter in a heavy-bottomed soup pot. When it begins to sizzle, add the shallots and mushrooms. Cook over medium-high heat, stirring occasionally, until softened and reduced in volume, and slightly browned in spots - but don't let the shallots scorch. Add the zucchini and cook for another few minutes until well wilted. Add the thyme, garlic, and flour and cook, stirring for just another minute. Season with salt and pepper, and slowly stir in the chicken stock.

Simmer for another 10 minutes, stirring occasionally. Mix in the cream and allow to reheat until steaming hot, but don't let it simmer again. Serve at once.

Posted in: Ontario Food