CREAM OF MUSHROOM SOUP

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CREAM OF MUSHROOM SOUP image

Categories     Soup/Stew     Vegetable     Vegetarian

Yield 6-8 servings

Number Of Ingredients 12

6 cups chicken stock
2 oz. dried porcini mushrooms
4 Tbs. (1/2 stick) unsalted butter
3 Tbs. minced shallot
1 1/2 lb. white button mushrooms, brushed clean
and coarsely chopped
1/4 cup Madeira wine (optional)
2 Tbs. all-purpose flour
1/2 cup heavy cream, plus 1/4 cup for drizzling
(optional)
Salt and freshly ground pepper, to taste
Deep-fried sage leaves for garnish (optional)

Steps:

  • In a small saucepan over medium-high heat, warm 2 cups of the stock. Add the porcini, remove from the heat and let stand for about 20 minutes. Using a slotted spoon, transfer the porcini to a cutting board and coarsely chop. Line a fine-mesh sieve with a double layer of cheesecloth. Strain the soaking liquid and set aside. In a stockpot over medium heat, melt the butter. Add the shallot and sauté until soft, about 5 minutes. Add the porcini and button mushrooms and cook, stirring, until most of the liquid has evaporated, 5 to 7 minutes. Add the Madeira and cook until the liquid has evaporated, about 2 minutes. Sprinkle with the flour and stir to coat. Stir in the mushroom soaking liquid and the remaining 4 cups stock. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes. Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Stir in the 1/2 cup cream and season with salt and pepper. Ladle the soup into warmed bowls. Garnish with fried sage leaves or drizzle with cream. Serve immediately. Serves 6 to 8.

Lechu Miah
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Yum!


loaf
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This soup was easy to make and very tasty. I used canned mushrooms and it was still very good.


ali zulfiqarh
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This mushroom soup recipe is a keeper! I made it last night and it was so creamy and delicious. I used fresh mushrooms and they really made a difference in the flavor. I also added a bit of white wine to the soup and it gave it a lovely depth of flav


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