Cream of Mushroom Soup

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 to 6 first course servings (

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


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