This easy recipe for mushroom soup contains no cream and makes a light and delicious starter for fall and winter dinner parties. I’ve been serving it for over twenty-five years!
It can be prepared a day ahead and reheated. In fact, the flavors improve when reheated.
As my cooking skills have improved, I have experimented with different sorts of mushrooms. Remember when “mushroom” meant only white button mushrooms? Think outside the box, like “hen of the woods” or some other exotic wild mushroom combination.
- 1 pound cleaned and sliced Crimini mushrooms, or other wild mushrooms
- 3 tablespoons unsalted butter
- 3 tablespoons unbleached flour
- 4 cups chicken stock, preferably homemade
- 1/4 cup dry sherry
- créme fraiche, chopped parsley, truffle oil (optional garnishes)
1. Place mushrooms in heavy soup pot without water or oil. Cover and cook over low heat for 15 minutes, or until the mushrooms reabsorb their liquid.
2. Add butter in small pieces. When melted, sprinkle with the flour. Cook over medium heat, stirring, for a few minutes. Slowly add chicken stock, stirring constantly. Simmer for 10 minutes.
3. With a slotted spoon, transfer mushrooms to either a blender or food processor. Add the sherry and blend until smooth. Add a 1/2 cup of the soup base, if needed, to produce a smooth purée.
4. Return puréed mushrooms into the soup base, reheat, season with sea salt and white pepper.
5. Garnish each serving with a dab of crème fraiche, and some chopped flat-leaved parsley and a drizzle of truffle oil.