AllenOK
New member
This is nothing short of pure comfort food! In the recipe, I don't have it mentioned, but you can also go "gourmet" by getting some dehydrated gourmet mushrooms. Place them in a pan of boiling water, turn off the heat, and let them steep for several minutes. Remove them from the water, squeezing them dry, and reserving the soaking liquid. Chop up the mushrooms. Strain the soaking liquid and use that with the sherry to deglaze the pan. The soup will be darker, but much, much tastier.
Allen’s Homemade Cream of Mushroom Soup
Yields: ~ 1 qt
You can use regular button mushrooms for this, but, if you have access to other kinds of mushrooms, such as Portobello, Crimini, Shiitake, Morels, etc., then feel free to use them. This is also another one of those types of soup that an immersion blender is good for.
1 T clarified butter
1# mushrooms, sliced
1 - 2 shallots (depending on size), julienned
1 t garlic, minced
½ t dried thyme
-or- 1 ½ t fresh, minced
Salt and pepper to taste
2 T Sherry or White wine
1 qt heavy cream
-or- half-and-half
Roux, to thicken
Extra thinly sliced mushrooms, sautéed in butter, optional
Fresh chives, minced, optional
In a heavy-bottomed saucepan (preferably one with a small diameter, if you plan to use an immersion blender), heat the butter over medium heat. Add all the ingredients except the sherry, cream (or half-and-half) and the roux. Sauté over medium heat until fragrant, and the shallots are just starting to caramelize a bit.
Turn the heat to high. Deglaze the pan with the Sherry or wine. Add the heavy cream (or half-and-half), and bring to a boil. Cover, and reduce the heat to a simmer. Cook for 15 minutes. Puree the hot liquid carefully in a blender (or use the immersion blender). Pour the soup back into the saucepan. Bring back to a boil, and add some roux to tighten the soup up to desired thickness, stirring with a whisk. Taste, checking for salt and pepper.
To serve, ladle the soup into a bowl, and “float” a few slices of sautéed mushrooms in the center. Sprinkle a little freshly minced chives over the top, and enjoy!
Allen’s Homemade Cream of Mushroom Soup
Yields: ~ 1 qt
You can use regular button mushrooms for this, but, if you have access to other kinds of mushrooms, such as Portobello, Crimini, Shiitake, Morels, etc., then feel free to use them. This is also another one of those types of soup that an immersion blender is good for.
1 T clarified butter
1# mushrooms, sliced
1 - 2 shallots (depending on size), julienned
1 t garlic, minced
½ t dried thyme
-or- 1 ½ t fresh, minced
Salt and pepper to taste
2 T Sherry or White wine
1 qt heavy cream
-or- half-and-half
Roux, to thicken
Extra thinly sliced mushrooms, sautéed in butter, optional
Fresh chives, minced, optional
In a heavy-bottomed saucepan (preferably one with a small diameter, if you plan to use an immersion blender), heat the butter over medium heat. Add all the ingredients except the sherry, cream (or half-and-half) and the roux. Sauté over medium heat until fragrant, and the shallots are just starting to caramelize a bit.
Turn the heat to high. Deglaze the pan with the Sherry or wine. Add the heavy cream (or half-and-half), and bring to a boil. Cover, and reduce the heat to a simmer. Cook for 15 minutes. Puree the hot liquid carefully in a blender (or use the immersion blender). Pour the soup back into the saucepan. Bring back to a boil, and add some roux to tighten the soup up to desired thickness, stirring with a whisk. Taste, checking for salt and pepper.
To serve, ladle the soup into a bowl, and “float” a few slices of sautéed mushrooms in the center. Sprinkle a little freshly minced chives over the top, and enjoy!
