Originally posted December 05, 2011

mushroom soup

mushroom soup by joanie

This is a great way to enjoy mushrooms. I've had good results with flavorful shiitakes and creminis and less spectacular results with mild king oysters. Cream is nice, but I'm not always in the mood for it so I made it optional. Even when I am, I don't like a lot of it. I recommend half the amount of cream as the original recipe, and I didn't even bother to include half-and-half, which is also in the original.

Ingredients

  • 1 lb fresh mushrooms
  • 2 cloves garlic
  • 6 cups stock
  • 2 cups water
  • 8 tbsp butter
  • 1 yellow onion
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1/4 cup fresh parsley
  • 1/2 cup heavy cream (optional)
6 servings

Directions

Clean mushrooms and remove stems. Set caps aside. Chop stems and garlic, and add to a pot along with stock and water. Cover and simmer for 30 minutes.

Meanwhile, heat butter over medium heat in a large pot. Dice onion and add to pot. Cook until golden and translucent (about 10 minutes).

Slice mushroom caps and add to pot. Stir well, and cook until they brown in a beautiful way (about 10 minutes). Chop parsley, add to pot, and cook for another 5 minutes.

Add flour and stir well. Add wine and cook for another 5 minutes.

Strain stock and add liquid to the mushroom caps. Let simmer for 30 minutes.

Remove from heat. If you're using cream, add it now. Otherwise, serve immediately.

1 hour

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Ina Garten

Tags

views saves adapts comments
2,545 0 0 0