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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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If you don’t have port, use dry sherry. Ingredients:
1 ounce dried wild mushrooms (such as shiitake or porcini) |
4 cups chicken broth or 4 cups vegetable broth |
1/4 cup unsalted butter |
1 medium onion, finely chopped |
3/4 lb cremini mushroom, thinly sliced |
3 tablespoons all-purpose flour |
salt |
white pepper |
2 teaspoons soy sauce |
1 cup half-and-half |
5 tablespoons tawny port or 5 tablespoons dry sherry |
2 tablespoons finely chopped fresh parsley, for garnish |
Directions:
1. In a saucepan, combine the dried mushrooms and broth; bring to a boil.
2. Cover and simmer for 5 minutes; lift the mushrooms out of the pan.
3. Strain the broth into a bowl and add the mushrooms to the broth; set aside.
4. In a soup pot, melt the butter over medium heat.
5. Add in the onion; saute/stir for 3 minutes, or until soft.
6. Add in the cremini mushrooms; stir/saute for another 3 minutes, until softened.
7. Sprinkle with the flour, salt, and pepper.
8. Stir for 1 minute to cook the flour and coat the mushrooms.
9. Whisk in the strained broth, with the mushrooms; add in the soy sauce; simmer for 15 minutes, partially covered.
10. With a hand blender, blend the soup until it is roughly pureed, with some texture remaining.
11. Add in half-and-half and port; bring to a simmer; simmer for 2 minutes, or until the alcohol has burned off; taste for seasoning.
12. To serve, ladle into soup bowls; garnish with chopped parsley.
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