Description:

From William-Sonoma Soup

Source:

SusanM

Serves/Makes:4 or more

Ingredients

• 1-1/2 oz (42 grm). dried mushrooms such as porcini or shiitakes
• 3 tbsp (45 ml) olive oil
• 1 yellow onion, finely chopped
• 1 lb (.5 kg). fresh button mushrooms, thinly sliced
• 1/2 lb (.2 kg).fresh shiitake mushrooms, thinly sliced
• 3 tbsp (45 ml) all-purpose flour
• salt and freshly ground pepper
• 4 cups (950 ml) beef, chicken, or vegetable stock or prepared broth
• 1/2 cup (125 ml) half-and-half
• 1/4 cup (60 ml) dry sherry
• 2 tbsp (30 ml) finely chopped fresh flat leaf (Italian) parsley, plus some whole leaves

Preparation

• Soak the dried mushrooms in 3 cups (700 ml) boiling water for 30 minutes.
• Drain the soaked mushrooms, reserving 2 cups (475 ml) soaking liquid.
• Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit.
• Set liquid and mushrooms aside.
• In a saucepan over medium heat, warm the oil.
• Add the onion and saute, stirring occasionally, until softened, 5-7 minutes.
• Add the fresh button and shiitake mushrooms and cook, stirring, until slightly softened, about 3 minutes.
• Sprinkle with the flour and salt and pepper to taste.
• Stir to coat the mushrooms and to cook the flour, about 1 minute.
• Add the stock and the reserved mushroom liquid.
• Add the reserved drained mushrooms and reduce the heat to medium-low.
• Simmer until all the mushrooms are completely softened, about 15 minutes. Remove from the heat.
• In a blender or food processor, puree the soup in batches, making sure to leave a little texture, and return the soup to the pan.
• Alternatively, process with a handheld blender in the pan until the desired consistency is reached.
• Return the soup to medium heat.
• Add the half-and-half and sherry and cook until the flavors are blended, about 3 minutes.
• Season to taste with salt and pepper.
• To serve, ladle the soup into warmed bowls and garnish with the parsley.
• Serve immediately.

Comments

This recipe is borrowed from William-Sonoma Soup by Diane Rossen Worthington and Chuck Williams. Published by Simon and Schuster, 2001.