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Author Notes: Adapted from The Balthazar Cookbook.
Homemade chicken stock is always the best. If you have some but not sufficient, you can always mix yours with off-the-shelf stock. —pickyin
Serves 4 to 6
- 1/2 cup olive oil
- 2 sprigs rosemary
- 4 sprigs sage
- 1 large yellow onion, peeled and thinly sliced
- 3 cloves garlic, peeled and thinly sliced
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground white pepper
- 1/2 pound swiss brown mushrooms
- 1 pound white button mushrooms, cleaned and thinly sliced
- 1 pound shitake mushrooms stemmed, cleaned and thinly sliced
- 6 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.
- Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown. Turn the flame to high and add the swiss brown, white mushrooms and shitakes.
- Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally. Add the chicken stock.
- Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.
- This recipe was entered in the contest for Your Best Mushrooms