jennyema
Chef Extraordinaire
At this point in my life, i almost never use a recipe for soup.
This is what I did. It came out very tasty! It rained with thunder and lightening all day yesterday, so it was perfect.
2 pounds of white mushrooms
1/2 pound of creminis (you can use a variety of mushrooms but plain white ones work great)
a handful of dry porcinis, rehydrated in a cup of very hot water
1 large shallot or 2 smaller ones
3T butter
3 cups of broth (I used a mix of BtB mushroom and chicken)
1 cup half and half or cream
salt and pepper
Brandy or sherry to taste
Get the porcinis in the hot water
Finely mince the shallot and start cooking in butter in a dutch oven on low/med heat
Wash mushrooms thoroughly and slice (I hardly ever use pre-sliced because they are often dry/slimy/smelly)
Dump the sliced mushrooms into the dutch oven, season with salt and pepper. Stir to coat with butter and raise heat to med-high
Once the mushrooms have thrown off some liquid, drop the heat to med-low again, add the broth, stir and cover.
Drain the porcinis through a coffee filter, reserving the liquid. Chop them and add both the chopped porcinis and liquid to the pot.
Add brandy/sherry to taste. Or, simply add a T or so to your bowl when serving.
Keep pot covered and simmer for 30-45 min, stirring and tasting occasionally ( I think longer cooking adds depth of flavor)
When done (it should taste quite mushroomy) take off heat and let sit for 15-20 to cool slightly
Now, you need to blend about half the contents of the pot. Or all of it if you dont like mushroom pieces.
I used an immersion blender because Im lazy and didnt want to drag out my real blender and wash it after.
BUT I couldnt get a smooth texture with the immersion blender. So next time I'll use my real blender. The taste was great but it had a course texture. If you use a real blender put a folded dishtowel on top of the lid and hold it down with your hand, as hot liquids can blow the top off.
After blending add the blended liquid back into the pot
Add the half and half or cream. Combine thoroughly
Taste and add salt if needed. The cream will dilute it a bit.
Keep heat gentle after adding the cream.
This is what I did. It came out very tasty! It rained with thunder and lightening all day yesterday, so it was perfect.
2 pounds of white mushrooms
1/2 pound of creminis (you can use a variety of mushrooms but plain white ones work great)
a handful of dry porcinis, rehydrated in a cup of very hot water
1 large shallot or 2 smaller ones
3T butter
3 cups of broth (I used a mix of BtB mushroom and chicken)
1 cup half and half or cream
salt and pepper
Brandy or sherry to taste
Get the porcinis in the hot water
Finely mince the shallot and start cooking in butter in a dutch oven on low/med heat
Wash mushrooms thoroughly and slice (I hardly ever use pre-sliced because they are often dry/slimy/smelly)
Dump the sliced mushrooms into the dutch oven, season with salt and pepper. Stir to coat with butter and raise heat to med-high
Once the mushrooms have thrown off some liquid, drop the heat to med-low again, add the broth, stir and cover.
Drain the porcinis through a coffee filter, reserving the liquid. Chop them and add both the chopped porcinis and liquid to the pot.
Add brandy/sherry to taste. Or, simply add a T or so to your bowl when serving.
Keep pot covered and simmer for 30-45 min, stirring and tasting occasionally ( I think longer cooking adds depth of flavor)
When done (it should taste quite mushroomy) take off heat and let sit for 15-20 to cool slightly
Now, you need to blend about half the contents of the pot. Or all of it if you dont like mushroom pieces.
I used an immersion blender because Im lazy and didnt want to drag out my real blender and wash it after.
BUT I couldnt get a smooth texture with the immersion blender. So next time I'll use my real blender. The taste was great but it had a course texture. If you use a real blender put a folded dishtowel on top of the lid and hold it down with your hand, as hot liquids can blow the top off.
After blending add the blended liquid back into the pot
Add the half and half or cream. Combine thoroughly
Taste and add salt if needed. The cream will dilute it a bit.
Keep heat gentle after adding the cream.
