Congrats to Barbara McNamara, who submitted a recipe for Mushroom Soup to our ongoing Soup of the Month Contest! You may have already seen it on the menu and given it a try, but if not, come visit!
1 oz dried cremini mushrooms (I use a European blend from Whole Foods)
1 cup dry white wine
2 Tbsp unsalted butter
1 lb or more of a variety of fresh mushrooms cleaned and chopped
2 cups whole milk
2 cups heavy cream
@ three cups chicken stock
Salt and pepper to taste
2 Tbsp Cognac
Snipped fresh chives for garnish
Combine the dried cremini and white wine in a small saucepan and bring to a boil over Med-high heat. Simmer for five minutes, remove from heat and let stand for out 15 minutes. Reserve for later.
Melt butter over medium heat in a large stockpot. Add the chopped mushrooms and sauté until they begin to exclude their juices. Add the reserved cremini with the liquid as well as the milk and cream. Bring to a boil stirring occasionally. Lower the heat and simmer the soup, uncovered for 45 minutes. Stir occasionally.
Purée the hot soup in batches until smooth. Return the soup to a large clean pot and thin by stirring in the chicken stock. Season with salt and pepper and stir in the Cognac.
If you put too much hot soup in the blender you will have a big mess in the kitchen!
This is a recipe from “Pedaling Through Burgundy Cookbook ” by Sarah Leah Chase. I have modified amounts of ingredients and modified the types of mushrooms! Enjoy!