|1 pound cremini mushrooms, sliced|
|2 shallots or 1 onion, rough chopped|
|2 cloves of garlic (crushed with side of knife)|
|2 tablespoons sherry cooking wine (a good splash!)|
|1 quart Mushroom Stock or chicken/vegetable stock|
|½ cup Heavy Cream|
|2 Tbsp Butter|
|Salt and Pepper to taste|
- In a heavy bottom pot, like a Dutch oven, sweat the shallots and garlic in butter over medium heat. Season with salt & pepper.
- Once the shallots are translucent, add mushrooms and increase the heat to medium-high. Season again with salt & pepper. Add a bit of butter and be sure to continually stir the mushrooms to prevent from burning—but it’s good to let them get a little color.
- Once the mushrooms stop steaming a lot, remove from heat and add the sherry. Let the sherry reduce by half.
- Add stock and allow to simmer for 20 minutes. Add heavy cream and simmer five more minutes.
- Blend well with a blender, NOT a food processor. You want to make the soup as smooth as possible. Taste and adjust seasoning.
- To serve, ladle into bowls and garnish with chopped chives and truffle oil if you have it. A drizzle of olive oil also looks nice! Enjoy!
Mushroom Stock Ingredients:
|8 oz dried mushrooms or mushroom stems|
|1 ½ gallons purified water|
- Add all ingredients to a big enough pot. Cover pot with lid and allow to simmer for two hours.
- Strain the vegetables from the stock before using the flavorful liquid in your favorite soup or stew.
**Discard the vegetables when finished—you have already extracted all the flavor from them into the liquid.