the best cream of mushroom soup --- please
- foxy fairy Sep 24, 2008 03:00 PM
Your favorites, please. I will be making this for a special friend to bring to work for lunches or to heat up for dinners, in an ultra-busy week for her. Thanks! This past week I made her a stunning roasted butternut squash soup... so I'd like it to be equally special.
This version achieves creaminess without cream, thanks to the addition of potato.
Wendy’s Mushroom Soup
1/2 cup dried mushrooms (about 1/2 ounce)
2 cups boiling water
1 Tbsp. oil
1 Tbsp. butter
1 1/2 cups sliced cremini mushrooms (about 12 ounces)
1/2 cup chopped shallots or onion
2 garlic cloves, grated or minced
1 cup diced peeled baking potato or leftover mashed potato
3 cups fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons sherry
Minced parsley or sliced chives or sliced scallion
A few drops of truffle oil
Combine the dried mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Lift rehydrated mushrooms from the liquid; rinse, chop and set aside. Strain soaking liquid through cheesecloth or a coffee filter to remove any grit; set aside.
Heat oil and butter in a large saucepan over medium-high heat. Add cremini mushrooms and shallots; sauté 6 minutes or until tender. Add garlic and sauté, stirring, 30 seconds. Stir in the rehydrated mushrooms, reserved liquid, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potato is tender.
In a blender, puree soup in batches.
Return soup to the saucepan. Stir in sherry.
Garnish as desired and serve.
Yield: 4 servings
I love chervil or tarragon in mine.
I make a mushroom sauce having fried mushrooms in butter until soft then making a roux, then adding enough milk and cream till I get the consistency I want. Lots of salt and black pepper and then either chervil or tarragon, a pinch of thyme and some nutmeg.
My favorite mushroom soup is the
/CREAMY-ROASTED-MUSHROOM-SOUP on Epicurious.
Easy to do because you can roast the mushrooms the day before and finish the soup the day you serve it. I use chicken stock instead of vegetable stock.
Would you mind sharing your recipe for the stunning roasted butternut squash soup? I am always looking out for different variations of this to keep my family happy. Many thanks
My "secret ingredient" for mushroom soup is nutmeg. Just a little nutmeg will bring out the "je ne sais quoi" that everyone will be asking for. Also, garnish with fresh snipped chives.
Just wanted to add my vote for the Ina Garten recipe on the Food Network site. It's very rich and delicious.
This thread brought on a serious craving for the Hungarian mushroom soup in Molly Katzen's Moosewood Cookbook....so I made it the other night (hadn't done so in many, many years) and it was as stunningly delicious as I remembered.