Recipes

Mushroom Soup

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Mushroom Soup

Mushroom Soup

amanda

Equipment

  • - Stand mixer (for mixing ingredients efficiently)

  • - Immersion Blender (for pureeing ingredients like mushrooms into a smooth consistency)

  • - Cheese Grater (for grating cheese if the recipe calls for it)

  • - Soup Ladle (essential for serving and portioning soup)

  • - Mandoline Slicer (for slicing mushrooms uniformly)

  • - Cutting Board (necessary for preparing ingredients)

  • - Stove Top (if not using a slow cooker, essential for heating the soup)

  • - Slow Cooker (optional but useful if you prefer a slow cooker for simmering the soup)

  • - Serving Spoons and Forks (for serving the finished soup)

  • - Food Storage Containers (useful for storing leftovers or ingredients)

Ingredients

  • 6 tbsp/75 g butter

  • 1 small onion, thinly sliced

  • 12 ounces/340 g button mushrooms

  • 4 cups/900 ml light chicken stock or broth

  • 1 sprig of flat parsley

  • Salt and pepper

  • N/A freshly ground black pepper

  • t use the cheap grocery-store variety; it

  • Medium saucepan

  • Wooden spoon

  • Blender

Instructions

1

Instruction 1

In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
2

Instruction 2

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
3

Instruction 3

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
4

Instruction 4

To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
5

Instruction 5

And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.
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