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Cream of Wild Mushroom Soup
Cream of Wild Mushroom Soup
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Luxurious wild mushroom soup with a medley of dried and fresh mushrooms, shallots, garlic, and cream, enhanced with sherry and herbs.
Ingredients:
  • 2 ounces of dried wild mushrooms
  • 3 cups hot water
  • 6 Tbsp butter, divided 3 Tbsp and 3 Tbsp
  • 1/2 cup minced shallots
  • 3 cloves garlic, minced (1 Tbsp)
  • ½ lb fresh cremini or button mushrooms, halved and sliced into 1/4-inch slices
  • 1/2 cup flour
  • 1/3 cup dry sherry
  • Salt and Pepper
  • 4 cups good quality chicken stock (or vegetable broth for vegetarian version)
  • 1 teaspoon herbes de provence
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • 1/2 cup heavy cream
  • ¼ cup finely chopped parsley
  • ¼ cup snipped chives
Instructions:
  • Rehydrate the dried mushrooms: Put dried wild mushrooms in a medium bowl and pour in 3 cups of piping hot water. Allow to soak for 30 minutes. Prepare a sieve lined with a damp paper towel or coffee filter. Strain the mushrooms after 30 minutes, saving at least one cup of the flavorful mushroom liquid. Give the rehydrated wild mushrooms a rough chop.
  • In a heavy saucepan, melt 3 tablespoons of butter over medium-low heat. Cook the shallots until softened for about 7 to 8 minutes. Stir in the garlic and cook for 1 more minute. Increase heat to medium-high, add the fresh mushrooms, and sauté for several minutes. Mix in the chopped wild mushrooms, then reduce heat, cover, and simmer for 10 minutes.
  • Boost the heat to medium high, remove the lid, and pour in 1/3 cup of dry sherry into the pot.
  • Create a flavorful roux: Melt the remaining 3 tablespoons of butter in the pot. Stir in the flour until the mushrooms are well coated and a roux is formed. Cook for 2 to 3 minutes.
  • Incorporate flavors: Pour in one cup of reserved mushroom soaking water and mix until the flour is dissolved and the mixture is smooth. Follow by adding chicken stock, herbes de provence, dried thyme, bay leaves, and salt, stirring until everything is well combined.
  • Bring the soup to a gentle simmer over high heat. Reduce heat to low to keep it simmering. Cover and cook for 20 minutes.
  • When ready to serve, discard the bay leaves and fold in 1/2 cup of luxurious heavy whipping cream. Season with black pepper and additional salt to your liking. Sprinkle with chopped chives and parsley as a lovely finishing touch.

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