My Mushroom Soup

By • October 1, 2009 • 10 Comments

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Author Notes: This simple recipe makes a light (no cream), delicious starter for dinner parties or is a great match with a favorite sandwich. I've been serving some version of it for over thirty years. As my cooking skills matured, I have experimented with different sorts of mushrooms. Remember when "mushroom" meant only white, button mushrooms? - LizthechefLizthechef

Food52 Review: What an easy, delightful recipe. I used some dried varieties of mushrooms that I had on hand combined with some button mushrooms and it worked out great. The variety of mushrooms added a nice depth of flavor, but the other ingredients did not overwhelm them. We have had some chilly days here this spring and this really hit the spot. Easy, but sophisticated in flavor. I would recommend this recipe for beginning cooks too -- it's really a nice staple recipe to have in your repertoire. - MyCommunalTableMyCommunalTable

Serves six

  • one pounds cleaned and sliced crimini or other wild mushrooms
  • three tablespoons unsalted butter
  • three tablespoons unbleached flour
  • four cups chicken stock, preferably homemade
  • 1/4 cup dry sherry
  • sea salt and ground white pepper
  • creme fraiche
  • chopped parsley
  • white truffle oil
  1. Place mushrooms in heavy soup pot without water or oil. Cover and cook over low heat for 15 minutes.
  2. Add butter in small pieces. When melted, sprinkle with the flour. Cook over medium heat, stirring, for a few minutes. Slowly add chicken stock, stirring constantly. Simmer for 10 minutes.
  3. With a slotted spoon, transfer mushrooms to either a blender or food processor. Add the sherry and blend until smooth. Add 1/2 cup of the soup base, if needed, to produce a smooth puree. Return pureed mushrooms into the soup, reheat, season with sea salt and white pepper.
  4. Garnish each serving with a dab of creme fraiche, some chopped parsley and a drizzle of truffle oil.
Jump to Comments (10)

Tags: Appetizers

Comments (10) Questions (0)

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Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I bet this smells outrageously delicious! Nice one, Liz.

Newliztoqueicon-2

over 3 years ago Lizthechef

Thanks, Liz, and it's a snap to make. Tastes better is made early in the day and allowed to sit in the fridge until supper.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This sounds absolutely wonderful! Mushroom soup is one of my favorites.

Newliztoqueicon-2

over 3 years ago Lizthechef

This is about as easy as it gets - just remembered my new immersion blender will simplify the prep even more. Thanks!

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I love sherry with mushrooms, too! Great recipe. And photo!

Newliztoqueicon-2

over 3 years ago Lizthechef

Thanks, drbabs, but your recipe is the one I will try next!

186003_1004761561_1198459_n

over 3 years ago dymnyno

I love this...sounds healthy and your picture of the soup is mouth watering!

Newliztoqueicon-2

over 3 years ago Lizthechef

Thanks, Mare, I love a little truffle oil - great on pizza too.

Newliztoqueicon-2

over 3 years ago Lizthechef

After your weekend, you deserve one. Thanks for your comment, Elizabeth.

Hib_kitchen

over 3 years ago MyCommunalTable

I like how classic this recipe is. I personally think that sherry should make a come back. I could use some now.