Cream of Mushroom Soup
Filed under
Soups
Ingredients
- 1 oz Dried porcini
- 1/2 cup Madeira, or wine
- 3 tbsp Butter
- 2 Onion, chopped
- 1 Leek, white and light green only, thinly sliced
- 4 clove Garlic, minced
- 1 lb Mushroom, button or cremini
- 3 tbsp Flour
- 8 cup Chicken stock, 6 to 8 cups, or vegetable stock
- 2 sprig Thyme, fresh
- 1/2 cup Heavy cream
- Salt
- Black pepper, freshly ground
Directions
- Bring the porcini and Madeira to a boil in a small saucepan, then let sit off the heat 20 minutes, until very soft. Strain through a fine sieve or coffee filter, reserving the liquid. Rinse the porcini of any grit and chop roughly.
- Heat the butter in a soup pot and saute the onions, leek and garlic until soft and lightly caramelized, about 6 minutes. Add the mushrooms and cook until their liquid is released and mostly evaporated, about 4 minutes.
- Sprinkle in the flour, stir and cook 2 minutes. Add the porcini liquid, stock, thyme and porcini, bring to a boil and simmer 45 minutes.
- Add the cream and cook 15 minutes. Puree in batches, return to the pot and adjust the seasoning.