Creamy Mushroom Soup

By jcoug03

Ingredients

• Garnish:
• 1/4 ounce dried porcini mushrooms
• 1 large onion, minced
• 3 tablespoons salted butter
• 1/2 lb white mushroom, thinly sliced
• 1 teaspoon fine sea salt
• 1/2 teaspoon dried tarragon, crumbled
• 1/2 teaspoon dried Mexican oregano, crumbled
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken broth
• 1/2 cup heavy cream
• 2 tablespoons medium-dry sherry
• Chopped scallion top (optional)
• Fresh mushrooms (optional)

Details

Servings 4
Adapted from recipezaar.com

Preparation

Step 1

Grind dried porcini in a blender until powdery.

Cook onion in 1 tablespoon butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.

Add fresh mushrooms, porcini powder, sea salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.

Add remaining 2 tablespoons butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.

Whisk in 1 cup chicken broth, scraping up any brown bits, until mixture is smooth.

Add remaining broth in a stream, whisking until liquid is smooth.

Bring to a simmer, whisking, then stir in cream and sherry an simmer, uncovered, stirring occasionally 10 minutes.