Creamy Mushroom Soup
This recipe employs an old restaurant trick of using affordable fresh mushrooms, such as buttons and cremini, for the soup
base, then stirring in premium mushrooms
at the end.
- 1 oz. mixed dried mushrooms, such as oysters, porcini, and chanterelles, plus more for garnish, optional
- 1 ½ cups low-sodium vegetable broth
- 1 Tbs. olive oil, divided
- ½ tsp. salt, divided
- 8 oz. fresh mushrooms, such as cremini and white button, chopped (2 cups)
- ½ cup finely chopped shallot
- ¼ tsp. ground black pepper
- 1 clove garlic, minced (1 tsp.)
- ½ cup sherry
- 1 Tbs. all-purpose flour
- ½ cup soy creamer
1. Place dried mushrooms in medium bowl. Cover with 2 cups hot water,and let stand 30 minutes. Drain mushrooms, reserving soaking liquid. Bring soaking liquid and broth to a simmer in saucepan over medium heat. Cover, and keep warm.
2. Heat 1 1/2 tsp. oil in saucepan over medium heat. Add rehydrated mushrooms and 1/4 tsp. salt; sauté 2 minutes, or until mushrooms are tender. Transfer mushrooms to plate; set aside.
3. Heat remaining 1 1/2 tsp. oil in same saucepan over medium heat. Add fresh mushrooms, shallot, pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring frequently. Add garlic, and cook 30 seconds, or until fragrant. Increase heat to medium-high, and stir in sherry. Simmer 3 minutes, or until liquid is reduced by half. Whisk flour into broth mixture. Stir broth mixture into mushroom mixture, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes. Transfer soup to blender or food processor, and purée until smooth. Return soup to pot; stir in creamer and reserved rehydrated mushrooms, reserving a few for garnish, if using.
February 2010 p.56