Mushroom Soup
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 3ounces dried mushrooms (like cremini, morel; whatever you like)
- ½stick butter
- 1sprig fresh thyme or rosemary
- 1large yellow onion or 3 or 4 shallots, chopped
- 1tablespoon minced garlic
- 1pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
- Salt and freshly ground black pepper
- ⅓cup sherry or Madeira
- 5cups chicken stock, mushroom-soaking liquid or a combination
- 1cup cream (optional)
- Chopped fresh parsley leaves for garnish
Nutritional analysis per serving (4 servings)
448 calories; 34 grams fat; 21 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 9 grams protein; 796 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Step 2
Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they’re ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
- Step 3
Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
- Step 4
Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
Private Notes
Comments
Instead of using hot water, heat up the chicken stock/ broth to soak the mushrooms. Also, use your scissors to cut up the dried mushrooms before you soak them. Much easier than trying to chop soft mushrooms that can still be a little difficult to cut. If you don't have Sherry or Madeira, use a thick balsamic vinegar. It will bring a lot of depth to the flavor.
Excellent! Lots of great umami flavours! A squeeze of lemon juice at the end to brighten, and done!
This soup is delicious; full of earthy mushroom taste and tastes great even without the cream. Using a variety of mushrooms as mentioned yields a depth of flavor that most mushroom soups lack.
Well, this was delicious. We topped with herbed oyster crackers (see “Fire Crackers” on NYT Recipes) and that really pushed it over the top. Just like you might top a good clam chowder, the herbed oyster crackers were awesome on top. We will be making this again.
Was lured to the mushroom vendor at our local farmers market! Used hen of the woods, trumpets and oyster shrooms. Had dried morels that I soaked with a little piece of kombu. Sauted onion, with shallots and leeks. Used fresh thyme and rosemary and simmered for thirty minutes. Delectable on a gloomy November afternoon!
Followed the recipe to the letter. I used three different kinds of mushrooms and reconstituted dried mushrooms too. Is it me? The soup texture is grainy - almost curdled. It was very good but not memorable.