Mushroom Soup Diary

Many years ago, 44 maybe, I thought it would be a good idea to start a diary. I don’t recall why I thought it would be a good idea. My first entry was a recipe for cream of mushroom soup. It was also my last entry.

Since then, I have blogged.

Recently I have been trying out different AI tools for text-to-image creation (e.g., MidJourney) and “chat” tools (e.g. ChatGPT) for text. The image above was created by MidJourney. I solicited ChatGPT for 10 mushroom soup recipes that used white wine (as I had an open bottle of white wine that I wanted to use up).

---

Beef and Mushroom Wine Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in butter until softened.
• Add in diced beef and stir to combine.
• Add flour
• Add a cup of white wine and bring to a simmer.
• Slowly pour in beef broth and bring to a boil.
• Reduce heat and let the soup simmer for 20 minutes.
• Season with salt, pepper, and a pinch of thyme.
• Add a touch of heavy cream before serving for a richer flavor.

Cream of Mushroom Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in butter until softened.
• Stir in flour and cook for 1 minute.
• Slowly pour in chicken or vegetable broth, and add in a cup of heavy cream.
• Simmer for 20 minutes, then season with salt and pepper. Optional: add in a splash of white wine for extra flavor.

Garlic Mushroom Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in olive oil until softened.
• Add in a cup of white wine and bring to a simmer.
• Slowly pour in chicken or vegetable broth and bring to a boil.
• Reduce heat and let the soup simmer for 15 minutes.
• Season with salt, pepper, and a pinch of thyme.

Wild Mushroom Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in butter until softened.
• Add in a cup of white wine and bring to a simmer.
• Slowly pour in chicken or vegetable broth and bring to a boil.
• Reduce heat and let the soup simmer for 15 minutes.
• Season with salt, pepper, and a pinch of thyme.
• Add in a cup of heavy cream and blend the soup until smooth.

Mushroom and Potato Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in butter until softened.
• Add in diced potatoes and stir to combine.
• Slowly pour in chicken or vegetable broth and bring to a boil.
• Reduce heat and let the soup simmer for 15 minutes.
• Season with salt, pepper, and a pinch of thyme.
• Optional: add in a splash of white wine for extra flavor.

Mushroom and Barley Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in butter until softened.
• Add in a cup of pearl barley and stir to combine.
• Slowly pour in chicken or vegetable broth and bring to a boil.
• Reduce heat and let the soup simmer for 15 minutes.
• Season with salt, pepper, and a pinch of thyme.
• Optional: add in a splash of white wine for extra flavor.

Beef and Mushroom Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in olive oil until softened.
• Add in diced beef and stir to combine.
• Add a cup of white wine and bring to a simmer.
• Slowly pour in beef broth and bring to a boil.
• Reduce heat and let the soup simmer for 20 minutes.
• Season with salt, pepper, and a pinch of thyme.

French Onion and Mushroom Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in butter until softened.
• Add in a cup of white wine and bring to a simmer.
• Slowly pour in beef broth and bring to a boil.
• Reduce heat and let the soup simmer for 20 minutes.
• Season with salt, pepper, and a pinch of thyme.
• Top with croutons and grated Gruyere cheese before serving.

Creamy Beef and Mushroom Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in butter until softened.
• Add in diced beef and stir to combine.
• Add a cup of white wine and bring to a simmer.
• Slowly pour in beef broth and bring to a boil.
• Reduce heat and let the soup simmer for 20 minutes.
• Season with salt, pepper, and a pinch of thyme.
• Stir in a cup of heavy cream before serving.

Mushroom and Barley Beef Soup:

• In a large pot, sauté sliced mushrooms, onions, and garlic in olive oil until softened.
• Add in diced beef and stir to combine.
• Add a cup of pearl barley and a cup of white wine, bring to a simmer.
• Slowly pour in beef broth and bring to a boil.
• Reduce heat and let the soup simmer for 20 minutes.
• Season with salt, pepper, and a pinch of thyme.