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Creamy Wild Mushroom Soup

Source of Recipe


The Essential Cookbook






List of Ingredients



• 4 Tbsp unsalted butter
  
• 1/2 cup minced shallots
  
• 1 clove garlic
  
• 8 ounces cultivated wild mushrooms (e.g., oyster or cremini), finely chopped
  
• 2 Tbsp all-purpose flour
  
• 3 Tbsp dry vermouth
  
• 5 cups chicken or vegetable stock
  
• 1 cup heavy cream
  
• 2 tsp chopped fresh parsley
  
• Salt and freshly ground pepper, to taste
  






Instructions



1. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic, and cook until softened, about 3 minutes. Add the mushrooms and stir to mix with the shallots and garlic. Sprinkle with the flour and cook, stirring often, for 2 minutes. Stir in the vermouth.
   
   
2. Add the stock and bring to a simmer. Cook over medium-low heat until the mushrooms are very tender, about 15 minutes. Reduce heat to low. Stir in the heavy cream and parsley, and season with salt and pepper. Heat thoroughly, stirring all the time. Serve hot.
   
   Serves 6