Re: Re: Mushroom soup question

[Guest guest]

This recipe is fabulous. Been making it for years. Good job in having

posted it, . I prefer Madeira over sherry. I tried cognac one time -

was pretty good, too. Do you have a preference?

Sharon, NH

On 8/29/06, downwardog7 <illneverbecool@...> wrote:

>

>

> >

> > I would like to make mushroom soup that I can keep on hand for my DH

> > after work...

>

> > Sharna,

>

> Here's the Cook's Illustrated recipe:

>

> Creamy Mushroom Soup

>

> Written: 3/2001

> To make sure that the soup has a fine, velvety texture, puree it hot

> off the stove, but do not fill the blender jar more than halfway, as

> the hot liquid may cause the lid to pop off the jar.

>

> Makes 8 cups, serving 6 to 8

> 6 tablespoons unsalted butter

> 6 large shallots , minced (about 3/4 cup)

> 2 small cloves garlic , minced (about 1 1/2 teaspoons)

> 1/2 teaspoon ground nutmeg , freshly grated

> 2 pounds white button mushrooms , wiped clean and sliced 1/4 inch thick

> 3 1/2 cups chicken stock or canned low-sodium chicken broth

> 4 cups hot water

> 1/2 ounce dried porcini mushrooms , rinsed well

> 1/3 cup dry sherry or Madeira

> 1 cup heavy cream

> 2 teaspoons lemon juice from 1 lemon

> Table salt and ground black pepper

>

> Sauteed Wild Mushroom Garnish (optional)

> 2 tablespoons unsalted butter

> 8 ounces shiitake mushrooms or chanterelle, oyster, or cremini

> mushrooms, stems trimmed and discarded, mushrooms wiped clean and

> sliced thin

> Table salt and ground black pepper

>

> To dress this soup up for company, and to satisfy those looking for a

> bit of chew, garnish it with lightly sauteed strips of wild mushrooms.

>

> 1. Melt butter in large, heavy-bottomed Dutch oven over medium-low

> heat; when foaming subsides, add shallots and saute, stirring

> frequently, until softened, about 4 minutes. Stir in garlic and

> nutmg;

>

[Guest guest]

Madeira is my one big annual purchase - not in quantity (only one bottle),

but in cost, along with Armengac (yes, distilled, but oh, so good). Buy

the best you can afford. I think I usually spend in the $35-50 range for

Maderia and $75 for Armengac. Avoid all grocery-store Maderias. It will

make you want to hunt me down for even having mentioned it, if you go that

route. Maderia, by the way, is fabulous with orange juice, orange rind,

lots of butter and cinnamon, blended into sweet potatoes. Makes everybody

moan with joy. -Sharon

On 8/31/06, downwardog7 <illneverbecool@...> wrote:

>

>

> >

> > This recipe is fabulous. Been making it for years...I prefer

>

> Madeira over sherry. I tried cognac one time -

> > was pretty good, too. Do you have a preference?

>

> Hi Sharon,

>

> I've never made it! Just looked it up for Sharna and it looks really

> good. Definitely want to try it. Either this weekend or wait until

> next Wednesday when I see the fresh mushroom vendor. Madeira, huh?

> Now I have to go buy some, dang.

> B.

>

> __._

>