One-Pot Wonders

My Mushroom Soup

by:
October  1, 2009
3.7
3 Ratings
My Mushroom Soup
  • Serves six
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? - Lizthechef —Lizthechef

Test Kitchen Notes

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. - MyCommunalTable —MyCommunalTable

What You'll Need
Ingredients
  • one pound 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
Directions
  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.
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10 Reviews

mrslarkin
mrslarkin April 13, 2011
I bet this smells outrageously delicious! Nice one, Liz.
 
Lizthechef
Lizthechef April 13, 2011
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.
 
fiveandspice
fiveandspice April 11, 2011
This sounds absolutely wonderful! Mushroom soup is one of my favorites.
 
Lizthechef
Lizthechef April 11, 2011
This is about as easy as it gets - just remembered my new immersion blender will simplify the prep even more. Thanks!
 
drbabs
drbabs April 11, 2011
I love sherry with mushrooms, too! Great recipe. And photo!
 
Lizthechef
Lizthechef April 11, 2011
Thanks, drbabs, but your recipe is the one I will try next!
 
dymnyno
dymnyno April 10, 2011
I love this...sounds healthy and your picture of the soup is mouth watering!
 
Lizthechef
Lizthechef April 11, 2011
Thanks, Mare, I love a little truffle oil - great on pizza too.
 
Lizthechef
Lizthechef April 10, 2011
After your weekend, you deserve one. Thanks for your comment, Elizabeth.
 
MyCommunalTable
MyCommunalTable April 10, 2011
I like how classic this recipe is. I personally think that sherry should make a come back. I could use some now.