Wednesday, February 3, 2010

Magazine Mondays - Creamy Mushroom Soup

This morning a still, heavy snow covered everything.  I heard "no school" and knew I was in for a day in the kitchen making something creamy and warm.  I've been on a search for really good cream of mushroom soup.  I wanted it to be thick and creamy and flavored with thyme.  I tried a recipe from Ina Garten a couple weeks ago, but it wasn't quite thick enough for me and it involved making a "stock" first.  I also didn't care for the pieces of leek all through it. (The flavor was good.)  I looked through an old Cook's Illustrated Winter 2008, Soups and Stews. (Thanks again, magazine mondays)  It calls for nutmeg, which I didn't want and it didn't use thyme or flour, but I made some changes and have pretty close to what I was looking for:
Creamy Mushroom Soup (My version)

6 Tblsp. butter
3 large shallots, minced
1 clove garlic, minced
1/4 cup flour
1/2 lb. white button mushrooms (sliced)
1/2 lb. baby bella mushrooms (sliced)(I happened to have these--you could just use white)
1-3/4 cup chicken broth
2 cups hot water
1/4 ounce dried wild mushrooms, optional
3 Tblsp. med-dry sherry
1/2 cup heavy cream
1 tsp. lemon juice
1 sprig thyme
2 tsp.  fresh thyme leaves
Salt and fresh ground black pepper
Extra sauteed sliced mushrooms to sprinkle on top

Melt butter in a heavy dutch oven over medium-low heat.  Add shallots and saute until softened.  Add garlic and sprig of thyme and cook another minute. 

 Sprinkle in flour and cook another minute or two.  Increase heat to medium and add the mushrooms.  Cook about 7 minutes.  Turn heat down, cover with lid, and cook about 20 minutes. 

Add chicken broth, water and dried mushrooms.  Remove the thyme.  Cover and simmer about 30 minutes longer.  Transfer soup to a bowl and puree in a blender in batches.  Return soup to dutch oven.  Add the thyme leaves.  Stir in the sherry and cream and bring to simmer.  Add lemon juice and season with salt and pepper.  Serve with extra mushrooms on top and a sprinkle of fresh thyme leaves, if desired.    Serves 4 to 6 people.




4 comments:

janie said...

My mouth is watering! I almost made a mushroom soup this week from the book I've been using-the Glorious Soups and Stews of Italy-I'll try yours first!

Jake and Laura said...

That pot of mushrooms and thyme is beautiful! I'm going to try this recipe.

Sarah said...

This looks delish!

creampuff said...

That sounds like an amazing way to spend a snowy day! Soup is delicious!