Triple Mushroom Soup
A variation of this recipe was served at FFSC's December, 2002 Holiday potluck.
by Patria Brown
.jpg)
Lentinula edodes. © CC BY-NC by Keeper Trout (from inaturalist.org, ID 66490108)
Objective:
Soup
Total Time:
Yield:
16 servings
Suggested Mushrooms:
- Portabello, champignon, cremini, button (Agaricus bisporus)
- Shiitake (Lentinula edodes)
Ingredients
3 lbs of fresh wild mushrooms, or 5-9 oz dried (or a combo of cremini, portabello, and shiitake)
9 cups of mushroom broth (if using dried mushrooms, substitute the reserved soaking liquid for some of this)
1 qt half & half (or whole or low-fat works too)
6 tablespoons butter
3/4 cup dry sherry
salt and freshly ground pepper
parsley (minced to taste)
sour cream or yogurt
Method
If you use dried mushrooms, soak them for about an hour, and then add the strained liquid to the broth (total 9 cups of liquid).
Pour the mushroom broth into large soup pot.
Wash all fresh mushrooms carefully.
Slice 1/4 of the mushrooms into thin slivers and set aside.
Slice the other 3/4 of the mushrooms thickly, and then cook them in the mushroom broth until they are very tender.
Liquify the mushrooms and their broth in a blender.
Sauté the remaining 1/4 of the mushrooms in butter
until crispy.
Combine the liquified and sautéed mushrooms in the soup pot.
Add the sherry, and add salt and pepper to taste.
Cook another ten to fifteen minutes.
Serve the soup hot, using the parsley and a dollop of sour
cream or yogurt as a garnish. Some people may like to add more salt or pepper at the table.