- 6
Ingredients
- 6 tablspoons unsalted butter
- 3 large shallots, minced
- 1 medium garlic clove, minced
- 1/2 teaspoon freshly grated nutmeg
- 2 pounds white mushrooms, wiped clean and sliced 1/4-inch thick
- 4 cups hot water
- 3 1/2 cups chicken broth
- 1/2 ounce dried porcini mushrooms, rinsed well
- 1 cup heacy cream
- 1/3 cup Madeira or dry sherry
- 2 teaspoons lemon juice
- table salt
- pepper
Preparation
Step 1
1. Melt the butter in a large Dutch oven over medium-low heat. Add the shallots and saute, stirring frequently, until softened, about 4 minutes. Stir in the galic and nutmeg and cook until fragrant, about 30 secoinds. Increase the heat to medium, add the mushrooms and stir to coat with the butter. Cook, stirring occasionally, until the mushrooms release some liquid, about 7 minutes. Reduce the heat to medium-low, cover the pot, and cook, stirring occasionally, until the mushrooms have released all of their liquid, about 20 minutes.
2. Add the water, chicken broth and porcini mushrooms. Cover, bring to a simmer until the mushrooms are fully tender, about 20 minutes.
3. Working in batches, puree the soup in a blender until smooth, filling the blender jar only halfway for each batch. Rinse and dry the pot; return the soup to the pot. Stir in the cream and Madeira and bring to a simmer over low heat. Add the lemon juice and season with salt and pepper to taste. Ladle the soup into bowls and serve.