Wild Mushroom Soup with Sherry
By Recipe developed for Sur La Table’s Cooking Classes
Wild Mushroom Soup with Sherry
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 8 to 10 servings
- 8 tablespoons (1 stick) butter, room temperature
- 2 cups sliced celery
- 1 cup sliced shallots
- 1 chopped leek or small onion
- 3 garlic cloves, minced
- 3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
- 3 cups sliced crimini mushrooms (about 6 ounces)
- 3 cups sliced oyster mushrooms (about 4½ ounces)
- 1 oz dried porcini mushrooms, reconstituted in 2 cup boiling water
- ½ cup dry white wine
- 1 cup dry Sherry
- ½ cup all purpose flour
- 8 cups chicken stock or canned low-salt chicken broth
- ½ cup whipping cream
Treat yourself to this rich, comforting soup for any occasion.
Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
Sprinkle mushrooms with 1/4 cup flour stir until mixture coats vegetables. Cook for 1-2 minutes to cook out the flour taste. Gradually mix in stock and porcini liquid. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes.
Working in batches, puree soup in blender or processor until smooth. Return soup to pot (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) add cream and simmer. DO NOT BOIL. Adjusting seasoning and ladle soup into bowls and serve.
Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
Sprinkle mushrooms with 1/4 cup flour stir until mixture coats vegetables. Cook for 1-2 minutes to cook out the flour taste. Gradually mix in stock and porcini liquid. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes.
Working in batches, puree soup in blender or processor until smooth. Return soup to pot (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) add cream and simmer. DO NOT BOIL. Adjusting seasoning and ladle soup into bowls and serve.