March 24, 2019 at 6:17 pm #11733
Creamy Simple Mushroom Soup
I rarely create a recipe by myself. This is mostly based on the New York Times recipe. I added as many different kinds of mushrooms as I could. I think the dried mushrooms make a huge difference in flavor so use a lot. Enjoy.
Recipe Source “https://cooking.nytimes.com/recipes/1014347-mushroom-soup”
<h3>Herb Oil Six Servings</h3>
¼ cup of Extra Virgin Olive Oil
pinch of sea salt
2 Tbsp fresh parsley (or cilantro or basil)
- 2 to 3ounces dried mushrooms* (like cremini, morel; whatever you like)
- 5cups vegetable stock, potato water, or chicken or beef broth, or a combination
- ½stick butter
- 1sprig fresh thyme (or rosemary)
- 1large yellow onion or 3 or 4 shallots, chopped
- 1tablespoon minced garlic ^
- 1pound fresh mushrooms* like shiitake or button, sliced (a variety is nice)
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ⅓cup (or more J)sherry or Madeira- high quality makes a difference
- 1 ounce cream cheese per person OR 1 Cup heavy cream
- Chopped fresh parsley leaves for garnish
*Use more mushrooms, and a variety!
^ Try roasted garlic. Plus, if adding heavy cream/cream cheese, you may need more garlic.
- Make the herb oil the night before, preferably. Simply mix the ingredients together and store in a sealed container. Herbs need, at minimum, an hour for their essence to infuse the oil.
- Soak the dried mushrooms in 5 cups very hot water/broth until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, <u>reserving the liquid</u>. If needed, slice or chop if the pieces are large.
- Meanwhile, put the butter in a large pot, that can later be covered, over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes.
- Turn the heat to medium high, and add the fresh mushrooms Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally. Add the soaked mushrooms when they’re ready.
- Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock/soaking liquid and bring to a boil. Then lower the heat to a steady simmer and cook, covered, until flavors have melded; about 15 minutes.
- Discard the herb. Remove some nice looking mushroom slices and save for a garnish. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. There is no reason to blend it completely smooth.
- Add the cream if you’re using it; stir to combine and let it barely simmer for a few minutes to heat the cream. Taste and adjust the seasoning; garnish with parsley and serve.
OR – Put some of the warm broth in a small separate dish then add the cream cheese. Warm the cream cheese gently so the cheese does not looked curdled.
- When serving, put a spoonful of the cream cheese mixture on top of the mushroom soup in the bowl. Add a drizzle of herb oil to the top of that, along with a few nice looking mushroom pieces for garnish.
Use a hint of lemon
Eliminate the herbs suggested above in the soup, and add basil, or1/4 teaspoon dried thyme and 1/2 bay leaf.
Skip the cream and top with shredded Parmesan and ground pepper.
In a different recipe someone <u>used five varieties of mushrooms; dried porcini, and fresh shiitake</u> both having strong flavors. Don’t hesitate to mix them together as each one held its own with its unique flavor coming through.
For Canning; triple the recipe:
Skip the oil and butter as much as possible. It can be added when you reheat the soup.
2 pkgs each of dry shiitake, cremini, porcini, and whatever you can find; as many as possible.
2 pounds button mushrooms sliced
1 pound portabello mushrooms sliced
2 med onions, 4 lg shallots Roasted garlic
1 cup of cooking sherry
1 quart veg. broth
broth or water as needed to fill jars
½ tsp sea salt, 1/2 tsp ground pepper; dried herbs: ½ tsp thyme, 1 bay leaf, 1 TB parsley
Keep butter/oil to a minimum.
Drain the mushroom juice and save it as it develops so it does not evaporate. Add it to the vegetable broth.
I placed the soup in pint jars so it can be used as an addition to other foods.
Can at 10 PSI for 75 min for pints. 90 min for quarts.March 24, 2019 at 7:33 pm #11741
Thanks!April 24, 2019 at 4:05 am #16735
Thank you very much! I will try to cook)April 26, 2019 at 6:48 am #17095
I cooked it,very tasty,thank you! Check out this site as well, here a lot’s of soups on different tastes)https://club.cooking/recipe-category/soup/
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