Cream Of Mushroom
Yields
Makes 4 servings
Ingredients
1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
7 cups chicken broth, homemade or low sodium canned.
6 tablespoons unsalted butter
5 cloves garlic, minced.
10 ounces button mushrooms, chopped.
2 leeks (white part only) thinly sliced.
2 medium shallots thinly sliced.
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 teaspoon Madeira
1 teaspoon kosher salt
Freshly ground black pepper
Instructions
1. In a large bowl bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
2. Remove the mushrooms and roughly chop them. keep the broth.
3. Place a large pot onto your cooktop and set to 450F. Heat the butter and add the rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes.
4. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
5. Pour in the kept mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly.
6. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat to 390F and simmer for 10 minutes. Remove from the heat and allow to cool.
7. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat at 390F.
Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
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