Email to Cat      

Creamy Wild Mushroom Soup with Herbs

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Around holiday time, most grocers sell wild mushrooms in packages that are washed, sliced, and ready to cook, making this soup easy to throw together. What makes it unique is that some of the wine is added at the end—meaning it's not cooked off—which adds bright flavor that cuts through the earthiness of the mushrooms and richness of the cream. I love this soup as a starter for a dinner party—it's creamy and flavorful, yet not so rich that it spoils everyone's appetite."

List of Ingredients

â—¦ 4 tablespoons unsalted butter
â—¦ 1 cup chopped shallots
â—¦ 4 cloves garlic, roughly chopped
â—¦ ¼ cup all-purpose flour
â—¦ 1 ½ pounds mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped
â—¦ ½ cup dry white wine
â—¦ 5 cups low-sodium chicken broth
â—¦ 1 ¼ teaspoons salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ cup heavy cream
â—¦ 1 teaspoon finely chopped fresh thyme
â—¦ 1 teaspoon finely chopped fresh sage
â—¦ 1 tablespoon finely chopped fresh chives, for garnish
â—¦ Homemade Herb Croutons (recipe follows) or store-bought croutons for garnish


Recipe

In a large pot, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 2 minutes more. Stir in the flour and cook 1 minute more, then add the mushrooms, ¼ cup of the wine, the chicken broth, salt, and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.

Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don't worry if there are some shallots mixed in there). Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.)

Stir in the cream, the remaining ¼ cup wine, the thyme, the sage, and the reserved mushrooms. Bring to a simmer, then taste and adjust the seasoning with salt and pepper, if necessary. Ladle into bowls and top with the chives and croutons.

Serves 4 to 6




Homemade Herb Croutons:

"Store-bought croutons are fine in a pinch—although look for freshly made rather than boxed—but there's nothing like homemade. Plus, it's a tasty way to use up any stale bread you've got lying around."

â—¦ 2 cups cubed French or Italian bread, preferably day-old
â—¦ 2 tablespoons unsalted butter, melted
â—¦ 2 teaspoons finely chopped mixed fresh herbs, such as parsley, thyme, chives, sage, and/or rosemary
â—¦ Salt and freshly ground black pepper

Preheat the oven to 375° F and set an oven rack in the middle position. Line a 13-by-18-inch baking sheet with heavy-duty aluminum foil for easy cleanup.

Directly on the prepared baking sheet, toss the bread cubes with the melted butter and herbs. Sprinkle with a pinch of salt and a few grinds of black pepper.

Bake for 13 to 15 minutes, tossing once, until the bread cubes are golden brown and crisp. Let cool and store in an airtight container at room temperature for up to 3 days, or in the freezer for several weeks.

Makes about 2 cups