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Category: Soups
Prep Time: Cook Time: Total Time:
6 cups chicken stock
2 oz dried porcini mushrooms
4 tbsp unsalted butter
3 tbsp minced shallot
1 1/2 lb white button mushrooms, brushed clean and coarsely chopped
1/4 cup Madeira wine (optional)
2 tbsp 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)
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 saute 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.
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CREAM OF MUSHROOM SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
6 cups chicken stock
2 oz dried porcini mushrooms
4 tbsp unsalted butter
3 tbsp minced shallot
1 1/2 lb white button mushrooms, brushed clean and coarsely chopped
1/4 cup Madeira wine (optional)
2 tbsp 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)
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 saute 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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