Re: Mushroom soup question

[Guest guest]

>

> 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

nutmeg; cook until fragrant, about 1 minute longer. Increase heat to

medium; add sliced mushrooms and stir to coat with butter. Cook,

stirring occasionally, until mushrooms release liquid, about 7

minutes. Reduce heat to medium-low, cover pot, and cook, stirring

occasionally, until softened and mushrooms have released all liquid,

about 20 minutes. Add chicken stock, water, and porcini mushrooms;

cover and bring to simmer, then reduce heat to low and simmer until

mushrooms are fully tender, about 20 minutes longer.

2. Pour soup into a large bowl. Rinse and dry Dutch oven. Puree soup

in batches in blender until smooth, filling blender jar only halfway

for each batch. Return soup to Dutch oven; stir in Madeira and cream

and bring to simmer over low heat. Add lemon juice, season to taste

with salt and pepper, and serve with sauteed mushroom garnish, if

desired. (Can be cooled to room temperature and refrigerated up to 4

days.) If making ahead, add cream at serving time.

3. For the Sauteed Wild Mushroom Garnish (optional): Heat butter in

medium skillet over low heat; when foam subsides, add mushrooms and

sprinkle with salt and pepper. Cover and cook, stirring occasionally,

until mushrooms release their liquid, about 10 minutes for shiitakes

and chanterelles, about 5 minutes for oysters, and about 9 minutes for

cremini. Uncover and continue to cook, stirring occasionally, until

liquid released by mushrooms has evaporated and mushrooms are browned,

about 2 minutes for shiitakes, about 3 minutes for chanterelles, and

about 2 minutes for oysters and cremini. Sprinkle a portion of

mushrooms over individual bowls of soup and serve.

[Guest guest]

>

> 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.