Kennet Square Cream of Mushroom SoupDen & Donna|
This creamy soup won first prize in the 2006 Mushroom Festival amateur
4 tablespoons olive oil
4 tablespoons of butter
1 cup shallots, minced
6 ounces sliced portobello mushrooms
6 ounces sliced crimini mushrooms
8 ounces sliced shitake mushrooms
4 ounces sliced oyster mushrooms
20 ounces sliced button mushrooms
8 ounces dried porcini mushrooms
6 cups chicken broth
8 teaspoons flour
1 & 1/2 cups sherry, divided
1 teaspoon thyme
2 teaspoons salt
1 teaspoon white pepper
1 cup heavy cream
In a large stockpot, add olive oil and butter. Heat until fully melted on high,
about 1 minute. Add shallots and sauté on high, about 2 minutes. Reduce heat
to medium and add mushrooms. Cook about 20 minutes.
Add 4 cups of chicken stock and cook for 10 minutes. Remove 3 cups of
mushrooms and place in blender with 2 cups chicken broth. Puree about
2 minutes, or until you reach the preferred consistency. (For smoother
soup with no chunks, puree all mushrooms.) Add mushroom puree back to
stockpot with original mushrooms.
In a separate bowl, whisk flour into 1 cup of sherry. Slowly stir into soup.
Add thyme, salt, white pepper and heavy cream. Cook for 5 minutes.
Add remaining 1/2 cup of sherry. Cook for 10 minutes, and serve.
Makes about 12 cups.
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