Welcome to Key Ingredient.
SEE MORE RECIPES!
Golden Cream of Mushroom Soup with Crispy Shallots PRINT
- YIELD: 4-6 servings
Golden Sherry is what gives this soup a grownup taste. You can leave it out, and the soup will still taste great. Cremini mushrooms are baby portobellos, and they have a nuttier taste compared to white button mushrooms. That is why I call this recipe “Golden Cream of Mushroom Soup”. The creminis, and a little tomato paste, develops into a beautiful color for this flavorful soup. This soup was ready to eat in under 30 minutes.
As a garnish, crispy shallots are served with a dollop of creme fraiche. Fantastic! Of course, you can just skip it, for a simpler hearty meal.
For a tutorial on how I made this, visit my food blog at:
http://foodiewife-kitchen.blogspot.com/2009/10/golden-mushroom-soup-with-creme-fraiche.html
Ingredients
| 6-8 | ounces cremini mushrooms, sliced |
| 3 | small shallots, sliced thin |
| 1 | tsp. dried thyme (or fresh) |
| 1 | clove garlic, minced |
| 1 | Tbsp tomato paste |
| 4 | cups chicken stock (or you could use mushroom or vegetable stock) |
| kosher salt & pepper | |
| 2 | Tbsp. flour |
| ¼-½ | cup heavy cream or half and half (used a combo of each) |
| 2-3 | Tbsp Golden Sherry (optional, but makes this taste fantastic) or dry white wine |
| Optional: | |
| creme fraiche (for garnish) | |
Directions
To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.
For the soup:
In a Dutch Oven, heat a little bit of olive oil and butter— just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.
Using the same pot, add a little more olive oil and saute the sliced shallots until tender.
Add the garlic and cook for about 1 minute.
Season with a little kosher salt, pepper and dried thyme.
Add the flour, stir and cook for about one minute.
Return the mushrooms to the cooked shallots, add tomato paste, the sherry or wine (if using) and about 1 cup of the chicken stock. Stir to combine.
All the remaining chicken stock and simmer for about 10 minutes.
Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!
Puree to your liking— I leave small chunks of mushroom.
Add the heavy cream/half & half.
Serve with a dollop of creme fraiche and the crispy shallots on top.
3880
See more comments