Cream of Mushroom Soup

Chef's notes

Whether featured on or in specialty flatbread, tarts, brochettes, stuffing, or served as a side, my love of mushrooms is evident throughout my website.

I’m especially fond of combining mushrooms with butter, chicken broth, sherry, and tarragon. My mushrooms are usually cooked until their liquid is released and evaporated. It’s probably the only vegetable I thoroughly cook transforming bland mushrooms to slightly exotic.

One of my very favorite recipes is “Sautéed Mushrooms with Sherry, Butter and Tarragon”, a bold and delicious side dish (please see recipe under my “Vegetables” Tab). Pureed with additional chicken broth, it makes a great base for mushroom soup; creamy version, add additional butter and cream.

For earthier taste, add rehydrated dry porcini mushrooms.

Soup can be simply garnished with fresh cut tarragon or with carved or exotic mushroom like oyster sautéed in butter.

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Ingredients

½ ounce dried porcine mushrooms

Sautéed Mushrooms

2 pounds white or baby Bella mushrooms
¼ cup of oil oil and 1 large garlic clove)
1-14.4 oz. can chicken broth, regular or gluten free
3/4 cup sherry equally divided
¼ teaspoon dry Tarragon or ½ teaspoon fresh

Creaming and thinning ingredients

6 tablespoon butter
1 32-ounce, quart container of chicken broth, regular or gluten free
1 cup heavy cream, salt, and pepper*

Instructions

Rinse package of porcini mushrooms. Soak covered in water. Set aside.
Simmer garlic in olive oil. Discard when tender.
Dust mushrooms. Remove their rough tips; thick slice. Sauté them in the garlic infused olive oil until their liquid is released and mostly evaporated.
Add the 14.4 oz. can of chicken broth, half of the sherry, and tarragon. Add porcini mushrooms and soaking liquid. Continue cooking until remaining liquid is also mostly evaporated.
Melt butter with mushrooms. Add the quart of chicken broth. Once lightly boiling, puree mushroom mixture in a blender until smooth. Add cream and remaining sherry. Test for salt and pepper. Heat and serve. If preferred, add additional broth to make soup thinner.
*Salt can be replaced with “Better than Bouillon™ Roasted Chicken Base” is used to make stock. It enhances flavor while subtlety adds saltiness. Available in jars in many grocery stores. The also come in a variety of other bases, beef, vegetable, ham, seafood, etc.

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Cream of Mushroom Soup