This Classic mushroom soup has a deep earthy flavor.
The recipe can be adapted with many different varieties
of mushroom to increase its interest and complexity. Shittake,
cremini, oyster, and Portobello are all popular varieties
commonly available. These are all available dried as well.
Yields: 8-10 servings
Ingredients:
4 lb. Mushrooms, rinsed and sliced
1 large yellow onion, diced
10 cloves garlic
4 oz. butter
4 oz. all purpose flour
2 oz. dried porcini mushrooms (in the produce section
of full service supermarket, sometimes in the international
section)
2 qt. chicken stock
1 pint heavy cream
¼ c. fresh basil leaves, loosely packed then chopped
Salt and pepper
Instructions:
Place 2 oz. of dried porcini mushrooms with 8 oz. of chicken
stock into a small pot. Simmer for 10 minutes to re-hydrate
the porcinis. This creates a mushroom stock. Strain through
a fine sieve in order to catch any dirt that may have
been stuck on the mushrooms. Set aside. Save the re-hydrated
porcinis and examine them for dirt and cut if they are
too large. Meanwhile, in a 6 quart sauce pot, melt butter.
Add onions and garlic, sweat for 5 minutes or until onions
are translucent. Add sliced mushrooms, season with salt
and pepper, and cook until mushrooms have released all
their water. There will be more liquid in the mixture
as the mushrooms cook. While mushrooms are simmering in
their own liquid, sprinkle the flour over the mushrooms
and stir with a wooden spoon. Cook for 2 to 3 minutes,
making sure the mixture doesn't stick to the bottom of
the pan or burn. While stirring, slowly add in the unused
chicken stock, the mushroom stock you created, and the
re-hydrated porcinis. Bring to a simmer, stirring to make
sure it doesn't stick to the pot. Simmer for 15 minutes
to develop flavor. Add cream and bring back to a simmer
for up to 5 minutes. Adjust seasoning and add basil to
soup. Serve immediately.
Serving Suggestions: Mushroom soup pairs well
with a touch of dry sherry in the finish of the soup.
This is completely optional. Soup can also be drizzled
with truffle oil.
