Mushroom Soupby:Lindsay, October 1st, 2011
A great soup to start any party or a simple meal with a salad and nice piece of bread.
Yield 2 Quarts
- 3 Tablespoons Butter
- 2 Onions, chopped
- 2 Cloves Garlic, minced
- 5 10 Ounce Containers Fresh Button Mushrooms (a little over 3 pounds), 10 ounces sliced, the rest quartered
- 1/2 Cup Sherry
- 6 Cups Chicken (or Vegetable) Broth
- 1 Cup Cream
- 2 Teaspoons Salt
- Fresh Pepper
- About 10 Chives, sliced for garnish
Heat a soup pot over medium high heat. Melt the butter in the pot. Add the onion. Sweat the onion for 5 minutes, stirring occasionally until translucent. Add the garlic, cook for 1 more minute. Add the quartered mushrooms (reserve the sliced mushroom for garnish). Cook for 5 minutes. Add the sherry and reduce for 5 minutes. Add the broth. Bring to a simmer and cook for 1 hour. Let cool slightly and puree in a blender until smooth. You will have to puree in a few batches. Return the soup to the pot and bring back to a simmer. Finish the soup with the cream and season with salt and pepper.
For the garnish, saute the sliced mushroom in one tablespoon of butter. Add the chives. Season with a little salt and pepper. Stir the garnish into the soup. For a nice presentation, reserve some of the sauteed mushrooms and chive to place on top of the portioned soup.