Mushroom Soup
1 1/4 - 1 1/2 pounds fresh mushrooms
1 stalk celery (I like to use the interior stalks that have leaves on them) -- optional
2 bay leaves
2 cans chicken stock (nominal 15-oz. size)
1 1/2 cup cream
1 cup plain yogurt
2 tablespoons butter or olive oil
Salt and pepper to taste
Mushrooms: I like to select a variety of different kinds of mushrooms, depending on what is available, but all white button mushrooms will do well.
Set aside enough mushroom caps to make about 1 1/2 cups. I prefer to use the button mushrooms for this. Cut the caps in half and then in ¼" thick slices. When the soup is almost ready, sauté these lightly in the butter or olive oil and add to the soup for texture. Just cook until they release their liquid - not until browned.
Chop the remaining mushrooms and put in a saucepan with the celery, bay leaves, and chicken stock. You really just want enough stock to come to the top of the mushrooms, but not cover completely. Bring to a boil and simmer with a lid for 45 minutes. Let cool.
When the mushrooms and stock are cool enough to handle, remove the bay leaves and pour into a blender and puree. Pour the mushroom puree back into the saucepan and add the cream, yogurt, and S&P to taste. Heat the soup, but do not let it boil. Add the sautéed mushroom caps along with any liquid in the pan.
You can substitute half-n-half or milk for cream if you prefer. It is important to use the plain yogurt for flavor - it gives it a bit of a "tangy taste" and can be adjusted to get the desired flavor.
Also, if you want, it is easy to kick this up a notch!! Instead of using chicken stock, I have taken whole shrimp and/or langostinos (fresh water lobster) and boiled the heads and shells, along with onions, carrots, celery, etc to make a stock. I follow the same recipe, using this stock and then add raw chunks of the shrimp or langostino back into the soup at the end, along with the mushroom chunks. The pieces will cook quickly in the hot soup.