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Three-Mushroom Soup with Sherry
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From William-Sonoma Soup


Serves/Makes:4 or more

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

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