Cream of Mushroom Soup


It has often been said that soup is food for the soul. We couldn’t agree more. Whether it is hot or cold, thick or thin, smooth or chunky, sweet or savory, soup is always comforting. Rarely does it rely on precise measurements and exact quantities. It is important to use the best possible ingredients to enhance the delicate balance of flavors that defines a great soup. Most importantly, always taste your soup as you make it, adjusting any seasonings according to your preference.

 

Cream of Mushroom Soup

  • 4 cups vegetable stock (carrots, celery, yellow onion, rosemary sprigs, & peppercorns)
  • ⅓ cup dried mushrooms
  • olive oil
  • ⅛ cup garlic, minced
  • ⅛ cup shallots, minced
  • 8-10 cups button/Shitake mushrooms, quartered or sliced
  • ½ tablespoon rosemary, de-stemmed and finely chopped
  • ½  tablespoon thyme, de-stemmed and finely chopped
  • salt/pepper, to taste
  • 1 ⅛ cup sherry
  • 1 cup heavy whipping cream

1)      Prepare vegetable stock and add dried mushrooms. Let simmer for several hours and then blend until smooth.

2)      Heat olive oil over medium-high heat. Add garlic/shallots until fragrant.

3)      Add fresh mushrooms and cook (~10 minutes) until mostly soft.

4)      Add rosemary/thyme and salt/pepper and continue cooking until mushrooms are soft (~5 minutes).

5)      Add sherry, de-glaze pan, and cook for 3-5 minutes.

6)      Add cooked mushrooms to vegetable/mushroom stock and return to boil. Simmer for 5-10 minutes to allow flavors to meld.

7)      Add cream and return to simmer for about 3 minutes. Serve warm.

Filed In: Dinner

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