Creamy Mushroom Soup



Adapted from Williams-Sonoma

Ingredients:

  • 6 cups chicken stock
  • 2 oz. dried chanterelle or porcini mushrooms
  • 4 Tbs. unsalted butter
  • 5 Tbs. minced shallot
  • 1 1/2 lb. baby portabella  or white button mushrooms, brushed clean  and coarsely chopped
  • 1/4 cup cognac (optional)
  • 2 Tbs. all-purpose flour
  • 1/2 cup heavy cream
  • salt and freshly ground pepper, to taste
  • rosemary leaves for garnish (optional)
  • black truffle oil for garnish (optional)
Mushroom_soup_1

Directions:
In a small saucepan over medium-high heat, warm 2 cups of the stock. Add the porcini, remove from the heat and let stand for about 20 minutes. Using a slotted spoon, transfer the chanterelle or the porcini to a cutting board and coarsely chop. Line a fine-mesh sieve with a double layer of cheesecloth. Strain the soaking liquid and set aside.

Mushroom_soup_2

In a stockpot over medium heat, melt the butter. Add the shallot and sauté until soft, about 5 minutes. Add the porcini and button mushrooms and cook, stirring, until most of the liquid has evaporated, 5 to 7 minutes. Add the cognac and cook until the liquid has evaporated, about 2 minutes. Sprinkle with the flour and stir to coat. Stir in the mushroom soaking liquid and the remaining 4 cups stock. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes.
Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Stir in the 1/2 cup cream and season with salt and pepper. Ladle the soup into warmed bowls. Garnish with rosemary leaves and drizzle with black truffle oil.


Mushroom_soup_4

7 comments:

FoodEpix said...
December 27, 2011 at 12:03 AM  

Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

Ann said...
December 27, 2011 at 12:09 AM  

Oh, this sounds amazing and it looks SO good! What a beautiful soup....as always, your photos are stunning and the recipe is stellar! Happy New Year! What a delight 2011 has been blogging and meeting friends such as you!

MyFudo™ said...
December 27, 2011 at 12:42 AM  

What a lovely soup you have here...I love the flavor of mushroom. My mom said I have to make sure the pan is at its hottest when sauteeing mushrooms to bring out the complex and exquisite flavors of mushrooms...It has proven effective ever since. Thanks for sharing!

Gerlinde in Dallas said...
December 27, 2011 at 2:25 AM  

I love anything with mushrooms.. your recipe looks really good!

Peggy said...
December 27, 2011 at 9:20 AM  

oh wow this sounds so delicious!

The Wifey said...
December 27, 2011 at 7:57 PM  

I'm so sick right now and would kill for a chance to make this. Looks amazing!

Janna said...
December 28, 2011 at 3:16 PM  

This soup looks amazing. I remember picking mushrooms with my grandfather in Russia, lisichki and opyata were always my favorite ;)

Post a Comment

Related Posts Plugin for WordPress, Blogger...