Cream of Mushroom Soup
Print This
Ingredients
- 1/2 stick butter
- 1 sprig thyme
- 4 shallots (chopped)
- 1 Tbsp garlic (minced)
- salt and pepper (to taste)
- 1 lb fresh shiitake mushroom
- 1 oz dried cremini mushroom
- 1 oz dried chanterelles
- 4 cups chicken stock
- 1 cup mushroom soaked liquid
- 1 1/2 cup cream
- 1/2 cup sherry
Instructions
- Soak the dried mushrooms in 5 cups hot water until soft (15 minutes)
- Add butter to pot and medium saute onions, garlic and herbs (5 minutes)
- Add mushrooms, salt and pepper and saute on medium high (20 minutes)
- Add sherry, chicken stock and mushroom soaked liquid. Bring to boil then simmer (20 minutes)
- Puree the mushrooms and salt to taste.
Adapted from Mark Bittman.
