Print Friendly Recipe
Serves/Makes:8 or more
- 2 lbs (.9 kg). fresh mushrooms, cut into quarters
- 2 green onions, cut in 1" pieces
- 2 tbsp (30 ml) to 3 tbsp (45 ml) minced garlic
- 2 tbsp (30 ml) butter
- 6 cups (1425 ml) beef stock
- 2 cups (475 ml) heavy cream or 1/2 and 1/2
- 1/3 cup (80 ml) dried porcini mushrooms, rehydrated in 1 cup (225 ml) hot water
- 1 tsp (5 ml) salt, or to taste
- fresh ground pepper, to taste
- 2 pinches truffle salt, optional
- chopped green onion or parsley, for garnish
- 4 tbsp (60 ml) butter
- 4 tbsp (60 ml) flour
- Lightly saute fresh mushrooms, green onions and garlic in 2 tbsp (30 ml) butter. Remove from heat.
- For roux, melt 4 tbsp (60 ml) butter in a heavy 6 quarts (5675 ml) soup pot
- Sprinkle flour into melted butter, stirring constantly until roux becomes a light caramel color--not too dark!
- Continue stirring as you gradually pour in the beef stock.
- Stir in sauteed veggies and rehydrated porcinis, including liquids.
- Add salt and truffle salt, if using.
- Cook over medium heat, stirring occasionally until vegetables are tender.
- Puree in a blender in small batches, straining out any non-pureed porcini bits.
- Stir in cream.
- Heat over low flame, stirring occasionally, until soup is heated through.
- Pepper to taste.
- Serve with chopped green onions or parsley for garnish.
- The dried porcini and truffle salt (or even truffle powder) give this soup an rich earthy taste. Neither were in the original recipe but I have been searching for the perfect mushroom soup recipe for years. I'm still thinking a pinch of some herb might add the right touch but until I figure out which one, I like it is just fine as is! BTW, I used half standard white mushrooms and half crimini mushrooms. Experiment with your own combinations--as I know I will continue to do. Since the soup is pureed I'm sure that the cream could easily be eliminated to reduce the fat content.
This is an adaptation of a restaurant recipe printed in our local paper. The recipe was so poorly written I won't even bother mentioning the restaurant--they wouldn't recognize it anyway. Hopefully I've done a better job of it than they did!
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