A gourmet creamy mushroom soup that uses three types of mushrooms for maximum flavor while pureeing the mixture produces a smooth texture.
ingredient
- 8 ounces brown mushrooms, cremini or baby bella
- 8 ounces white mushrooms
- 2 tablespoons unsalted butter
- 1 cup white onion, or yellow, ¼" dice
- 1 tablespoon minced garlic
- 1 teaspoon chopped thyme, or ¼ teaspoon dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup dry white wine
- 1 teaspoon white wine vinegar
- ½ ounce dried porcini mushrooms
- 3 cups unsalted vegetable stock, or chicken stock
- 1 cup heavy whipping cream
- 1 teaspoon chopped chives
Directions
- Prepare the Mushrooms – Rinse and dry the fresh mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into ¼-inch thick slices.
- Cook the Aromatics – Heat a large pot or dutch oven over medium-low heat. Add the butter. Once melted, add the onions. Saute until lightly brown and translucent, about 6 to 7 minutes. Add the minced garlic and thyme, saute for 30 seconds.
- Cook the Mushrooms – Increase the heat to medium. Add the sliced mushrooms, sprinkle with salt and pepper. Saute until tender and most of the moisture releases, occasionally stirring, about 6 to 7 minutes. Reserve ¼ cup of for garnish.
- Reduce the Liquids – Add the wine and vinegar, stir, and cook until most of the liquid evaporates about 3 to 4 minutes. Add the dried porcini mushrooms and stir to combine.
- Simmer the Soup – Add the vegetable stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until mushrooms are tender, about 15 minutes, stirring every five minutes.
- Puree the Soup – Carefully transfer the soup to a blender and reserve the pot. Make sure the cap in the feeding hole is removed, and cover instead with a kitchen towel to prevent splattering. Do not fill the blender more than halfway full, work in batches if needed. Puree on medium speed for 30 seconds. Increase to high speed, process until a smooth, about 1 minute. Transfer the pureed soup back to the pot.
- Add the Cream – Heat the soup over low heat. Add the cream and stir to combine. Continue to stir and cook until hot, about 4 to 5 minutes. Season with salt and pepper to taste.
- To Serve – Divide the soup among serving bowls. Garnish with reserved mushrooms and chives.
Related Recipes
