No matter what the time of year, the temperature in the air. Whether there's snow on the ground, birds in the trees or your feet are dangling in a pool, this soup seems to be appropriate. I am a firm believer in pot roasts and casseroles during the winter and salads and sorbets in the summer, but this soup really doesn't have a time of year. The warm and comforting aspects of this soup make it perfect during the cold months, and yet the light and refreshing qualities, make it perfect for warmer days. I've made this soup at the ski lodge, and I've made it wearing shorts, and both times, I am equally in awe.
I'd like to say that this is a creation of my own. Something that took me years and years to perfect. A recipe that has been passed down from generations. But the truth is, I stole it from google. And I mean stole in a very light terms. Really, the word I am looking for is.... borrowed?!?!? Because that is the last thing that I need - google thinking that I stole their mushroom soup recipe.
Brent works at google. I rarely like to tell people this, because then they usually want to know a whole series of questions like, is there really gourmet food everywhere? A massage therapist? A hairdresser? A doctor onsite, sleeping rooms, game rooms, rock climbing walls, a pool? Can you really bring your pets to work? Slide down slides? Drive motorized scooters? Rent kayaks, massage chairs? Are there fun activities and a constant supply of goldfish crackers? And the answer is yes - to all of the above. Usually people get so excited that they completely forget about me. Unless we're talking about people in Seattle, where a large proportion of the population works in software, and then they really could care less. People here seem to be more interested in the fact that I write a food blog and cook all day long, which is totally awesome because I love to talk about food, and Mr. H prefers not to talk about work.
We used to live across the street from the Google campus, in Fremont. It took him around 30 steps to get there each morning. Because we lived in such close proximity, I would often stop by for lunch. Nowadays, I do so much less, because we live on the other side of Seattle, and I'm usually up to no good in the kitchen. But when I do get a chance, I always cross my fingers that the creamy tomato mushroom soup will be on the menu.
I've got to admit, I was a little sad when I realized that I would no longer be enjoying their food quite as often. In order to rectify this situation, I am continually trying to recreate their delicious recipes in my kitchen. A while back, Mr. H kindly emailed the cafeteria staff, to ask if I could have a copy of this recipe. At first, they were a bit hesitant, rightfully so. But after they realized that I wasn't going to do anything shady with it, simply share it on my blog, they obliged. I've made it quite a few times since, making substitutions and additions. Using half and half cream versus heavy, butter versus olive oil. Below, I am sharing my favorite version. It's a fairly simple recipe, despite the need to roast the garlic beforehand. I always keep a few tins of fire-roasted tomatoes in the cupboard, but you could always use regular canned tomatoes. A tbsp of fresh rosemary, a pound of fresh mushrooms, preferably a mixed variety. One onion, 4 cups of broth, and one cup of cream. So very simple, yet complex in flavor. One of my favorites.
FIRE ROASTED TOMATO AND MUSHROOM SOUP WITH ROSEMARY RECIPE
serves 6
notes: if you can't find fire-roasted tomatoes in the store, regular diced tomatoes will work just fine. I've alternated between half and half and heavy cream, depending on my mood. Heavy cream will give greater richness to the soup.
INGREDIENTS
3 tbsp extra virgin olive oil
1 onion, peeled and diced finely
2 garlic cloves, roasted and chopped
1 tbsp fresh rosemary, stems removed and leaves finely chopped
1 lb mushrooms, wiped clean and chopped into small pieces
1 - 28 oz can of diced fire-roasted tomatoes
4 cups broth
3/4 - 1 cup of cream
1 tsp salt
DIRECTIONS
Preheat the oven to 350ºF. Place 2 cloves of garlic, in their skin, onto a baking tray. Roast in the oven for 15 minutes, or until soft. Remove from the oven and let cool.
In a large soup pot, fry the onions in olive oil, on medium heat, until soft and translucent.
Remove the garlic from its skin, and then chop. Add the garlic, rosemary, and mushrooms, to the pot. Continue to cook until the mushrooms begin to soften.
Add the tomatoes and broth. Bring the soup to a boil. Reduce the heat and let simmer for 30 minutes to 1 hour. The soup is considered done when it has thickened slightly and the mushrooms are soft and flavorful. You should no longer see raw flecks of rosemary floating on the surface.
Remove the soup from the heat. Add the cream and salt. Stir.
It can be stored in the fridge for 4 - 5 days, or in the freezer for 6 months.
