Recipes from the Grapevine Cottage

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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
6 large shallots, minced (3/4 cup)
2 small garlic cloves, minced (about 1-1/2 teaspoons)
1/2 teaspoon freshly grated nutmeg
2 pounds white button mushrooms, wiped clean and sliced 1/4 inch thick
3-1/2 cups chicken stock or canned low-sodium chicken broth
4 cups hot water
1/2 ounce dried porcini mushrooms, rinsed well
1/3 cup Madeira or sweet sherry
1 cup heavy cream
2 teaspoons juice from 1 lemon
Salt and ground black pepper
Portabella Garnish

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.

Mushroom Garnish:

Sauté finely diced portabella mushrooms in butter, garlic and sherry until tender. Add to mushroom soup when serving.