the best cream of mushroom soup --- please
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.
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.
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