Cream Of Mushroom Soup
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
54
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 tbsps
Unsalted Butter5 cloves
Garlic (minced)2 medium
Shallot (thinly sliced)7 tbsps
All-Purpose Flour3 sprigs
Thyme (fresh)1
Bay Leaf1 cup
Heavy Cream1 tsp
Madeira1 tsp
Kosher SaltDirections:
1
Place the dried mushrooms in a large bowl
2
Bring the broth to a boil and pour over the dried mushrooms
3
Set aside to rehydrate for about 20 minutes
4
Using a slotted spoon, remove the mushrooms and reserve the broth
5
Roughly chop the mushrooms
6
Heat the butter in a large pot over medium-high heat
7
Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes
8
Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes
9
Stir in the flour and cook, stirring, for 2 minutes more
10
Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly
11
Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup
12
Lower the heat and simmer for 10 minutes
13
Remove from the heat and allow to cool
14
Remove and discard the herb bundle
15
Working in batches, transfer the mixture to a blender and puree until smooth
16
Using a sieve over a large bowl, strain the mushroom puree
17
Return the puree to the pot and reheat over medium heat
18
Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste
19
Divide among warm soup bowls and serve immediately