Search our site:
Recipes from the Grapevine Cottage
Velvety Mushroom Soup
This recipe is one of Winette Liz's favorites. She recommends using the Hildago Napoleon Cream Sherry to give it a little added richness.
6 tablespoons unsalted butter
1. Melt butter in large, heavy-bottomed Dutch oven over medium-low heat; when foaming subsides, add shallots and sautée, stirring frequently until softened, about 4 minutes. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add sliced mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes. Reduce heat to medium-low, cover pot and cook, stirring occasionally, until softened and mushrooms have released all liquid, about 20 minutes. Add chicken stock, water and porcini mushrooms; cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer.
2. Rinse and dry Dutch oven. Purée soup in batches in blender until smooth, filling blender jar only halfway for each batch. (To make sure that the soup has a fine, velvety texture, purée soup hot off the stove. Make certain the blender jar is only halfway full as the lid will pop off from the heat.)
3. Return soup to the Dutch oven; stir in Madeira (or sherry) and cream and bring to simmer over low heat. Add lemon juice, season to taste with salt and pepper, and serve with mushroom garnish. May add additional sherry when serving.
Note: Can be cooled to room temperature and refrigerated up to 4 days. Flavor is richer if prepared a day ahead. If making ahead, add cream at serving time.
Sauté finely diced portabella mushrooms in butter, garlic and sherry until tender. Add to mushroom soup when serving.
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316
To contact us or sign up for our weekly newsletter, just follow this link....