Mushroom soup

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Mushroom soup

Ingredients
3/4 cup dried Polish or porcini mushrooms (about 3/4 ounce)
6 tablespoon unsalted butter
6 tablespoon all-purpose flour
3/4 cup medium sherry, such as amontillado
5 cup homemade or low-sodium store-bought chicken stock
1/2 teaspoon finely chopped fresh thyme
2 pound cremini mushrooms
Coarse salt and freshly ground pepper
1 cup heavy cream
1 cup whole milk
2 servings [Chervil Cream](http://www.xanthir.com/recipes/showrecipe.php?id=id140)
homemade croutons, for serving

Instructions:

Cover dried mushrooms with 2 cups boiling water in a heatproof bowl; let stand until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board, and finely chop; set aside. Strain soaking liquid; set aside.

Melt butter in a large saucepan over medium heat. Add leeks; cook, stirring occasionally, until soft but not browned, 10 to 15 minutes. Stir in flour; cook 2 minutes. Add sherry; whisk until smooth. Whisk in stock, thyme, and reserved soaking liquid; bring to a boil. Reduce heat; simmer 5 minutes. Stir in dried and fresh mushrooms. Remove from heat.

Pour into a large bowl. Working in 3 batches, puree soup in a food processor, making sure there are no remaining mushroom pieces; return to pan. Bring to a simmer; cook, stirring occasionally, 15 minutes. Season with salt and pepper.

Stir in cream; bring just to a simmer. Season with salt. Stir in milk; cook until just heated through. Serve immediately, or refrigerate, covered, up to 3 days; reheat before serving. To serve, divide among bowls; spoon about 2 teaspoons chervil cream into each center, and sprinkle with croutons.

Nutrition Facts

Serving Size:12

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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