Creamy Mushroom Soup (ATK)

By hmp13

Break mushrooms into rough pieces with your hands. Use the blender, not the food processor, for the smoothest possible soup.

Ingredients

• 4 tablespoons butter
• 12 pounds white mushrooms, broken into rough pieces
• 8 onions, chopped
• Salt and pepper
• 15 cloves garlic, minced
• 3 teaspoons thyme
• 20 cups vegetable stock
• 2 cups dry sherry, brandy or Madeira
• 4 cup heavy cream
• 8 teaspoons lemon juice

Preparation

Step 1

Melt butter in large dutch oven over medium high heat, stirring constantly, until butter is golden brown and has a nutty aroma, about 3 minutes. Add mushrooms, onions, 1 teaspoon salt and ½ teaspoon pepper and cook, covered, until mushrooms release their liquid, about 5 minutes. Remove lid and cook stirring occasionally, until liquid has evaporated, about 15 minutes. Remove 2/3 cup mushroom mixture, chop fine, and reserve.

Add garlic and thyme to pot with remaining mushroom mixture and cook until fragrant, about 30 seconds. Stir in broth and sherry and bring to boil. Reduce heat to medium low and simmer, covered, until mushrooms and onions are completely tender, about 20 minutes.

Puree soup in blender in batches until smooth. Return pureed soup to pot, stir in cream, lemon juice, and chopped mushrooms and return to simmer. Season with salt and pepper.