January 2, 2014 2:00 PM - pepper
This is an easy recipe, but there is a bit of chopping and you need a blender or food processor.
8tbsp (1 stick) unsalted butter, room temperature
2c chopped celery
1c chopped shallots
3/4c chopped onion
5 cloves minced garlic
9c stemmed, sliced mushrooms (use a mix- I go with 3c each shitake, cremini, oyster)
1/2c dry white wine (use one you would actually drink not some crap, and drink the rest of the bottle while you cook!)
1/2c dry sherry
1/4c all purpose flour
8c chicken stock (i suppose you could use vegetable stock to make the soup vegetarian but it won't taste as good)
1/2c whipping cream
Melt 6tbsp butter in large pot. Add celery, shallots, onion and garlic. Sauté until transparent. Season with salt and pepper. Add all mushrooms and sauté until beginning to soften. Add white wine and sherry. Bring to boil then reduce heat and simmer until liquid is reduced to a glaze.
Mix remaining 2tbsp butter and flour in a small bowl until a smooth paste forms then add to mushroom mixture in pot. Stir to coat vegetables. Gradually mix in stock. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring often, about 10 minutes. Stir in whipping cream. Season again with salt and pepper.
Working in batches, puree in blender or food processor until smooth. Return soup to pot. Taste and adjust seasoning as desired- a little salt, a little pepper......NOM!!!
Can be made 1 day ahead, cover and refrigerate, rewarm over low heat.
Makes 8-10 servings.
Thu, 08/22/2013 - 8:48am — bxgrl
Ooooh1 I LOVE mushroom soup! Thanks randi- I'll try this one out.
Thu, 08/22/2013 - 8:51am — dibs
What really takes a mushroom soup over the top is if you add some truffle butter or paste to it.
Thu, 08/22/2013 - 8:51am — Randolph
bxgrl this is a great one, the wine and sherry make it taste fancy and the cream gives it a nice texture!
Thu, 08/22/2013 - 8:52am — Partridge
Yumola! That sounds decadent and divine.
Thu, 08/22/2013 - 8:52am — Randolph
oohhh sounds good dave, lets call it the 1% option!