Creamy Mushroom Soup
Serves 6
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
at a glance
I love V.T. I love your email weekly recipes. I love everything . . . Well, not everything. So here goes my complaint. You almost caught me. Why oh why do you NEVER include the water in the recipe. Not any other recipe book/website leaves the water out until we reah the directions. Please reconsider that decsion and start giving the COMPLETE recipe instead of waiting to include water until we reach the instrucion page. It can be confusing. I am a experienced cook and I have nothing but dial-up available to me. Loading pages is realllly slow. So I don't always choose to go to instruction page. But if I don't, I don't have the complete recipe. OK. It's not fatal, but it is annnoying.
betty allen - 2011-04-08 17:42:35