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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Ingredients:
6 tablespoons unsalted butter |
6 large shallots, minced |
2 garlic cloves, minced |
1/2 teaspoon ground nutmeg |
2 lbs white button mushrooms, cleaned and sliced 1/4 inch |
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock |
4 cups hot water |
1/2 ounce dried porcini mushrooms, rinsed |
1/3 cup dry sherry |
1 cup heavy cream |
2 teaspoons lemon juice |
salt |
pepper |
Directions:
1. Melt butter in a large heavy-bottomed pot over medium low heat.
2. When foaming stops, add shallots and saute until softened.
3. Stir in garlic and nutmeg and cook until fragrant.
4. Increase heat to medium and add sliced white mushrooms and stir to coat with butter.
5. Cook, stirring occasionally until mushrooms realease liquid, about 7 minutes.
6. Reduce heat to medium low, cover pot and cook stirring occasionally until softened and mushrooms have released all liquid, about 20 minutes.
7. Add stock, water, and porcini mushrooms, cover and bring to a simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer.
8. Pour soup into a large bowl and rinse and dry the pot.
9. Puree soup in batches in a blender until smooth, filling blender jar only halfway for each batch.
10. Return soup to the pot and sitr in the sherry and cream and bring to a simmer over low heat.
11. Add lemon juice and season to taste with salt and pepper.
12. Note if making ahead add cream at serving time.
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