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Creamy Mushroom Soup 2

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Added Apr 6th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Appetizers, Soups & Stews, Vegetables
  • Servings: 8 change
  • Calories per serving: 265
  • Prep Time: 10 mins
  • Cook Time: 45 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 26513%
Fat 20g31%
Cholesterol 64mg21%
Sodium 64mg 3%
Carbohydrates 17g13%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [method] => minced (about 3/4 cup)
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                    [method] => wiped clean and sliced 1/4 inch thick
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                    [title_custom] => low-sodium chicken broth
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                    [title_custom] => hot water
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                    [ingredientuuid] => 9da37f34-3fa3-e984-594d-cb9cb45c856b
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                    [title_custom] => dried porcini mushrooms,
                    [componentid] => 0
                    [method] => rinsed well
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                    [title_custom] => Madeira or dry sherry
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                    [title_custom] => juice from 1 lemon
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                    [title_custom] => Table salt and ground black pepper
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  • 6 tablespoons unsalted butter
  • 6 large shallots, minced (about 3/4 cup)
  • 2 small garlic cloves, minced or pressed through garlic press (about 1 1/2 teaspoons)
  • 1/2 tsp nutmeg freshly grated
  • 2 pounds white mushrooms, wiped clean and sliced 1/4 inch thick
  • 3 1/2 cups low-sodium chicken broth
  • 4 cups hot water
  • 1/2 ounce dried porcini mushrooms, rinsed well
  • 1/3 cup Madeira or dry sherry
  • 1 cup heavy cream
  • 2 teaspoons juice from 1 lemon
  • Table salt and ground black pepper
  • 1 recipe Sauteed Wild Mushrooms (optional; see recipe)

Recipe Method

1. Melt butter in large, heavy-bottomed Dutch oven over medium-low heat; when foaming subsides, add shallots and saute, stirring frequently, until softened, about 4 minutes.

2. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add sliced mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes.

3. Reduce heat to medium low, cover pot, and cook, stirring occasionally, until mushrooms have softened and released all liquid, about 20 minutes.

4. Add chicken broth, water, and porcini mushrooms; cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer.

5. Pour soup into large bowl. Puree soup in batches in blender until smooth, filling blender jar only halfway for each batch. Rinse and dry Dutch oven.

6. Return soup to Dutch oven; stir in Madeira and cream and bring to simmer over low heat.

7. Add lemon juice, season to taste with salt and pepper, and serve with sauteed mushroom garnish, if desired. (Soup can be cooled to room temperature and refrigerated up to 4 days.) If making ahead, add cream at serving time.

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