Three-Mushroom Soup with Sherry

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Three-Mushroom Soup with Sherry

Recipe Information
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.

Recipe Information

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.