CREAM OF MUSHROOM SOUP

By foodiva

Ingredients

• INGREDIENTS:
• FROM: THE BALTHAZAR COOKBOOK (ADAPTED)
• PREP TIME: 20 MINS | COOKING TIME: 40 MINS
• TOTAL TIME: 1 HOUR
• 1 ounce dried mushrooms (porcini, morels, or shiitakes)
• 1/4 cup olive oil
• 1 small sprig of rosemary
• 4 sprigs of sage
• 4 sprigs of thyme
• 1 large yellow onion, peeled and thinly sliced
• 4 garlic cloves, peeled and thinly sliced
• 1 1/2 teaspoons course kosher salt
• 1/4 teaspoon pepper
• 1 pound crimini or white button mushrooms, cleaned and thinly sliced
• 1 pound shiitake mushrooms, stemmed, cleaned and thinly sliced
• 6 cups chicken, beef, vegetable stock or water
• 1/4 cup dry sherry
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Details

Servings 1
Adapted from nerdswithknives.com

Preparation

Step 1

Soak the dry mushrooms in 1 cup of hot water for 20 to 30 minutes, until plump.
Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.
Heat the olive oil in a large pot over a medium flame. Bundle the rosemary, thyme and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil. It will pop a little so be careful.
Add the onion, garlic, salt and pepper and cook for 5 – 7 minutes, until the onion is soft and translucent but not brown.
Turn the flame to high and add the crimini and shiitake mushrooms. Stir.
Cook for 15 minutes, during which the mushrooms will give off their liquid and deflate significantly. Stir occasionally.
Add the stock, the dried mushrooms and the filtered soaking water.
Simmer for 30 minutes. Add the sherry and simmer for 5 minutes more.
Remove the herbs. Using an immersion blender, puree the soup until completely smooth (or use a regular blender, working in batches and return pureed soup to the pot).
Stir in cream and butter and keep at a very low simmer until ready to serve.
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