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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This smooth and satisfying soup can also be made with 2% milk rather than 1% and half-and-half. Any combination of fresh mushrooms works just fine. Ingredients:
2 tablespoons all-purpose flour |
1 cup boiling water |
1 cup dried porcini mushrooms (about 1 ounce) |
2 teaspoons butter |
1 1/2 cups chopped onion |
2 teaspoons chopped garlic |
2 teaspoons finely chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms) |
2 (8-ounce) packages presliced button mushrooms |
4 cups fat-free, less-sodium chicken broth |
1 cup 1% low-fat milk |
1/2 cup half-and-half |
1/4 cup dry sherry |
chopped fresh flat-leaf parsley (optional) |
Directions:
1. Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer the flour to a small plate; cool.
2. Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid. Chop the mushrooms.
3. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, thyme, salt, and pepper; sauté 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.
4. Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half-and-half and sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Divide soup among each of 8 bowls, and sprinkle with parsley, if desired.
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