Creamy
Mushroom Soup
Serves
6 to 8
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.
6
tablespoons unsalted butter
6
large shallots, minced (about 3/4 cup)
2
small cloves garlic, minced
1/2
teaspoon freshly grated nutmeg
2
pounds white mushrooms, wiped clean and
sliced
1/4 inch thick
3
1/2 cups homemade chicken stock or canned
low-sodium
chicken broth
4
cups hot water
1/2
ounce dried porcini mushrooms, rinsed well
1/3
cup Madeira or dry sherry
1
cup heavy cream
2
teaspoons lemon juice
Salt
and ground black pepper
1
recipe Sautéed Wild Mushrooms for garnish
1.
Heat butter in large stockpot or Dutch oven over medium-low heat. When
foaming subsides, add shallots and sauté, stirring frequently, until
softened, about 4 minutes. Stir in garlic and nutmeg and 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 some liquid, about 7 minutes. Reduce heat to medium-low, cover
pot, and cook, stirring occasionally, until mushrooms have released all
their liquid, about 20 minutes. Add chicken stock, water, and porcini mushrooms.
Cover, bring to simmer, then reduce heat to low and simmer until mushrooms
are fully tender, about 20 minutes.
2.
Puree soup in batches in blender until smooth, filling the blender jar
only halfway for each batch .
Rinse and dry pot. Return soup to pot. Stir in Madeira and cream and bring
to simmer over low heat. Add lemon juice and season to taste with salt
and pepper. (Soup can be refrigerated in an airtight container for up to
4 days. Warm over low heat until hot; do not boil.) Serve, garnishing each
bowl with some sautéed wild mushrooms.
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