This rich, velvety soup is earthy and elegant. Cremini mushrooms are substantial and offer layers of umami, particularly when browned well and amplified with pan-roasted tomato paste and dried mushrooms.
Add foraged or specialty mushrooms -- chanterelles, shiitakes, maitake, oyster -- replacing cremini by weight, for even more nuanced flavors. A high-powered blender, such as a Vitamix, makes a smooth soup; if you don't have one, skip the pureeing and you'll have a hearty, textural soup fit for an evening meal, along with a wedge of cheese and a hunk of sourdough bread.
To read the accompanying story, see: A make-ahead, adaptable, mushroom-powered soup is just the ticket for the holidays.
The soup can be refrigerated (without the cream) up to 3 days in advance. Reheat gently, and stir in the cream just before serving.
From Bring It! columnist Cathy Barrow.
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Ingredients
measuring cupServings: 8 (makes 6 cups)
Directions
Step 1
Combine the cremini mushroom stems, the dried porcini and the stock in a 3-quart saucepan over medium heat. Once small bubbles begin to form at the edges of the liquid, cover, reduce the heat medium-low and cook for 30 minutes.
Step 2
Pour the mixture through a fine-mesh strainer set over a large heatproof pitcher or liquid cup measure, discarding the solids. Let cool undisturbed, during which time some sediment will fall to the bottom.
Step 3
Heat 3 tablespoons of the oil in a wide, heavy skillet over high heat. Once the oil shimmers, add the sliced creminis in a single layer; it may be necessary to cook the mushrooms in two batches, adding an extra tablespoon of oil. Reduce the heat to medium-high; cook undisturbed for about 8 minutes, until they are nicely browned and release from the pan without sticking. Turn them over; cook on the second side for 6 to 8 minutes until they are just as browned. Transfer to a bowl.
Step 4
Pour the remaining tablespoon of oil into the pan, add the shallots and cook, stirring all the time, over medium heat until wilted and translucent, about 4 minutes, then add the butter and garlic; cook for just 30 seconds, then add the tomato paste, Worcestershire, thyme and rosemary, cooking for 3 or 4 minutes until the tomato paste is fragrant and slightly darker in color.
Step 5
Return the sliced creminis to the pan and toss to incorporate. Increase the heat to medium-high; pour in the sherry and cook for about 2 minutes, or until the alcohol cooks off. Season with the salt and pepper, then taste; the mixture should taste slightly salty. Remove from the heat; reserve about 1/2 cup for a garnish.
Step 6
Gradually pour the mushroom-chicken stock into a large saucepan, being careful to leave any sediment behind. Stir in the remaining cremini mixture; bring to barely a boil over medium heat, then remove from the heat and stir in the cream.
Step 7
If you are blending the soup, remove the center knob in the lid of the blender so steam can escape. Place a paper towel over the opening. Puree in batches, until velvety smooth.
Step 8
Return all the pureed soup to the pan; warm it through over low heat. Stir in the chives and parsley. Taste, and add more salt and/or pepper, as needed.
Step 9
Serve in warmed bowls, garnished with the reserved mushroom mixture.
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Nutritional Facts
Per serving
Calories
170
Fat
14 g
Saturated Fat
5 g
Carbohydrates
6 g
Sodium
400 mg
Cholesterol
25 mg
Protein
3 g
Fiber
1 g
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Bring It! columnist Cathy Barrow.
Tested by Cathy Barrow.
Published November 7, 2018
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