Mushroom Soup
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
67
Spice
54
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Method In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion
2
Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter
3
Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color
4
Stir in the chicken stock and the parsley and bring to a boil
5
Immediately reduce the heat and simmer for about an hour
6
After an hour, remove the parsley and discard
7
Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth
8
Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen? When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again
9
Add the sherry, mix well, and serve immediately
10
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion
11
Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter
12
Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color
13
Stir in the chicken stock and the parsley and bring to a boil
14
Immediately reduce the heat and simmer for about an hour
15
After an hour, remove the parsley and discard
16
Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth
17
Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen? When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again
18
Add the sherry, mix well, and serve immediately
19
Improvisation To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed
20
Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup
21
Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl
22
And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving
23
Why the hell not? Everybody else is doing it
24
To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed
25
Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup
26
Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl
27
And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving
28
Why the hell not? Everybody else is doing it