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The Absolute Best Cream of Mushroom Soup

September 13, 2020
Yields6 Servings
 1 lb mushrooms (I used white)
 1 oz dried porcini mushrooms soaked in 2 cups room temp. water
  cup finely chopped shallots
 ½ cup butter (divided)
 1 cup flour
 2 14.5 oz cans of hot chicken OR vegetable stock
 2 cups porcini water (drained into a paper towel to remove grit) and heated in microwave until warm
 ¾ tbsp chopped fresh thyme
 ½ cup dry sherry or tawny port wine
 ½ cup whipping cream
 salt and pepper
1

Place dried porcinis in a medium bowl and pour two cups of room temperature water over them to hydrate them - let them soak at least 1/2 hour. Clean and finely chop 1/2 of the mushrooms. Slice the other half of the mushrooms, and set them aside in a separate bowl. Saute the shallots in 1/4 cup of butter until tender, but not browned.

2

Drain the porcinis, saving the water. Drain the porcini water through a paper towel into a bowl, and set it aside. Rinse the porcinis individually and roughly chop them. Add the chopped porcinis and the finely chopped mushrooms to the shallot butter mixture. Saute until tender but not brown.

3

Add the flour - start with 1/2 cup and stir it into the mushroom and shallot mixture. Cook over reduced heat about three minutes.

4

Heat the chicken broth about one minute in the microwave. Then heat the porcini water about one minute in the microwave.Gradually stir in the warm chicken broth and the warm porcini water.

5

Bring the soup to a boil , then turn it to a simmer, stirring with a whisk. Saute sliced mushrooms in the remaining 1/4 cup butter and add them to the soup. Add the fresh thyme and the sherry or port. Add the whipping cream and season to taste with salt and pepper.

Ingredients

 1 lb mushrooms (I used white)
 1 oz dried porcini mushrooms soaked in 2 cups room temp. water
  cup finely chopped shallots
 ½ cup butter (divided)
 1 cup flour
 2 14.5 oz cans of hot chicken OR vegetable stock
 2 cups porcini water (drained into a paper towel to remove grit) and heated in microwave until warm
 ¾ tbsp chopped fresh thyme
 ½ cup dry sherry or tawny port wine
 ½ cup whipping cream
 salt and pepper

Directions

1

Place dried porcinis in a medium bowl and pour two cups of room temperature water over them to hydrate them - let them soak at least 1/2 hour. Clean and finely chop 1/2 of the mushrooms. Slice the other half of the mushrooms, and set them aside in a separate bowl. Saute the shallots in 1/4 cup of butter until tender, but not browned.

2

Drain the porcinis, saving the water. Drain the porcini water through a paper towel into a bowl, and set it aside. Rinse the porcinis individually and roughly chop them. Add the chopped porcinis and the finely chopped mushrooms to the shallot butter mixture. Saute until tender but not brown.

3

Add the flour - start with 1/2 cup and stir it into the mushroom and shallot mixture. Cook over reduced heat about three minutes.

4

Heat the chicken broth about one minute in the microwave. Then heat the porcini water about one minute in the microwave.Gradually stir in the warm chicken broth and the warm porcini water.

5

Bring the soup to a boil , then turn it to a simmer, stirring with a whisk. Saute sliced mushrooms in the remaining 1/4 cup butter and add them to the soup. Add the fresh thyme and the sherry or port. Add the whipping cream and season to taste with salt and pepper.

The Absolute Best Cream of Mushroom Soup

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