|Steaming Hot Mushroom Soup|
My husband loves soup too especially mushroom so that meal was planned on the spot.
My version calls for:
5-6 oz. fresh shitake mushrooms
5-6 oz. oyster mushrooms
8 oz. white button mushrooms
or a pound to a pound and a quarter of whatever fresh mushrooms you like or are available.
1-2 T. olive oil
8-9 T. butter
2 C. chopped onion
1 C. diced carrot
1 bunch chopped green onions
4 T. flour
1/2 C. white wine ( I use dry Vermouth)
1/2 C. water
10 1/2 oz. can undiluted double strength chicken broth
3 T. cornstarch
1 C. heavy cream
Clean the mushrooms using a soft bristled brush, knocking off any loose debris. Separate the stems and cut them off into a separate area. Trim any bad parts off. Slice the mushrooms into bite size pieces and set them aside.
To make the mushroom stock, place a large saucepan over the flame and add 1 T. butter and 1 T. olive oil. Add the onion, carrot, chopped mushroom stems, 1 t. salt, and 1/2 t. pepper. Cook this over medium heat for about 10 minutes and add 6 C. water. Bring to a boil and reduce to a good simmer for about half an hour.
Using a soup kettle heat the remaining butter and add the green onion and stir as you saute them for about 4-5 minutes. Add the sliced mushrooms and continue cooking for 8-9 minutes, until they are browned and tender. Add the flour and cook for a minute or so. Stir in the wine and water then strain the mushroom stock into the kettle and continue stirring. Taste and add salt and pepper. I use about 1 1/2 -2 t. salt and 1- 1/2 t. pepper but that may be more than you want. Turn down the heat and simmer for 15 minutes. Right before you are ready to serve mix the cornstarch with the cold chicken broth and add it to soup and bring to a boil stirring well. Add the cream and heat to serving temperature but do not boil. This is very good with fresh hot bread and a small salad for a great meal.
My adaptation is inspired by Paula Dean and Ina Garten, The Barefoot Contessa.