Cream of mushroom soup

  • Originally posted by catlady 101 in the Oct. 2002 What's for Dinner thread.

    From Food Network Kitchens

    Cream of mushroom soup

    1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
    7 cups chicken broth, homemade or low-sodium canned
    6 tablespoons unsalted butter
    5 cloves garlic, minced
    10 ounces button mushrooms, chopped
    2 leeks (white part only), thinly sliced
    2 medium shallots, thinly sliced
    7 tablespoons all-purpose flour
    3 parsley sprigs
    3 sprigs fresh thyme
    1 bay leaf
    1/2 cup heavy cream
    1 teaspoon Madeira
    1 teaspoon kosher salt
    Freshly ground black pepper

    Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.

    Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.

    Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.

    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. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.

    Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.

    Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

    Copyright 2001 Television Food Network, G.P. All rights reserved

    Yield: 4 to 6 first course servings (about 9 cups)
    Prep Time: 20 minutes
    Cook Time: 1 hour


    Cream of Mushroom Soup

    Recipe courtesy of Gourmet Magazine

    3 tablespoons unsalted butter
    2 tablespoons olive oil
    3/4 cup finely chopped shallots
    2 pounds white cultivated mushrooms, thinly sliced
    1 teaspoon fresh thyme leaves
    Salt and freshly ground black pepper
    1/3 cup cream Sherry
    3 tablespoons all-purpose flour
    3 1/2 cups low-salt chicken broth, reserving 1/2 cup
    1/2 cup milk
    Ground nutmeg to taste, about 1/4 teaspoon
    1/2 cup sour cream
    In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve. Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper

    and nutmeg. Lower heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.

    Yield: 4 servings
    Difficulty: Easy