Friday, 15 June 2007

Mushroom Soup

Not remotely like that slightly-flavoured-wallpaper-paste-inna-tin stuff.

8 to 10 servings
45 minutes - 20 minutes prep time

Mushroom Soup without Cream (Sour Cream Garnish)
Cream of Mushroom Soup4 tablespoons butter
2 tablespoons olive oil
2 medium onions, peeled and chopped

5 cups chicken stock
600 g white button mushrooms, wiped and sliced
150 g fresh shiitake mushrooms, wiped and stems removed
1 teaspoon thyme
1 teaspoon savory
½ teaspoon black peppercorns, ground

salt as required
¼ cup good sherry
2 cups cream OR 1 cup sour cream

Put the chicken stock in a large pot, and set aside.

Gently sauté the onions in ½ the butter and oil, until soft but not browned. Remove them to the soup-pot.

Add the remaining butter and oil, and sauté the mushrooms gently until quite soft. Add them to the soup-pot with the pepper.

Simmer for 30 minutes.

Let cool a little, then purée the soup until very smooth.

Just before serving, mix in the sherry and cream. Reheat (do not let the soup boil once the cream has been added) and adjust for salt.

Alternatively, instead of adding cream to the soup when reheating it, just add the sherry, and put a dollop of sour cream in each bowl when serving the soup.

This keeps quite well in the fridge for several days.

1 comment:

Peter M said...

Once one has a homemade mushroom soup, one will never go back to that canned blob they call soup. Very tasty!