Mushroom Soup
Mushroom Soup
When it comes to mushroom soup you do not want to complicate things by adding a lot of herbs, spices or cream. This recipe is about as direct to the point as you can get. If you are not going to add the sherry at the end I would recommend cutting down on the butter.
6 tablespoons unsalted butter
1 small onion cut into thin slices
8 ounces of button mushrooms. sliced
4 ounces of “wild” mushrooms, shiitake etc., sliced
1 tablespoon all purpose flour (optional)
1 sprig of thyme
kosher salt and freshly ground black pepper
2 ounces sherry, medium to dry, not the “cream” sherry
In a large pot or dutch oven melt 2 tablespoons of the butter over medium high heat. Add the onion, reduce the heat to medium and sautee until the onions are translucent, about 5 minutes. Add the remaining butter and the mushrooms. Allow the mushrooms to sweat for about 8 minutes, stirring to make sure the mushrooms and the onions do not brown. Sprinkle the mushrooms with the flour.
Add the chicken stock and the thyme, bring to a boil, and reduce the heat to simmer. Allow the soup to simmer uncovered for one hour. Remove the thyme sprig and using an immersion blender, or a regular blender, puree the mushroom mixture. Adjust the seasoning for salt and pepper.
Right before you are to serve the soup add the sherry and stir to incorporate completely. The mixture makes 4 hearty soup servings.