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
Ingredients
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1/2 cup
olive oil
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2 sprigs
rosemary
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4 sprigs
sage
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1
large yellow onion, peeled and thinly sliced
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3
cloves garlic, peeled and thinly sliced
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1 1/2 teaspoons
salt
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1/4 teaspoon
freshly ground white pepper
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1/2 pound
swiss brown mushrooms
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1 pound
white button mushrooms, cleaned and thinly sliced
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1 pound
shitake mushrooms stemmed, cleaned and thinly sliced
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6 cups
chicken stock
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1 cup
heavy cream
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2 tablespoons
unsalted butter
Directions
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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.
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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.
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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.
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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.
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