An extremely rich and sumptuous soup - it couldn't be more mushroomy without giving off spores!
. Soak dried mushrooms in warm water for approx. 30 minutes.
. While mushrooms are soaking, chop the shallot and chop/slice fresh mushrooms.
. Remove rehydrated mushrooms from water, squeezing out excess fluid. Reserve the mushroom liquor for later use.
. Chop rehydrated mushrooms coarsely.
. Melt 1/4 pound (1 stick) butter in extra large fry pan. Saute shallot, tarragon and thyme until soft.
. Add fresh and rehydrated mushrooms to fry pan and saute until soft.
. Meanwhile, in a 6-quart stock pot, combine reserved mushroom liquor and sherry; heat.
. When soft, add fry pan mixture to pot; bring to boil; then turn down to simmer as soon as it starts to boil.
. Simmer for approximately 5 minutes, then add half-and-half and whipping cream; continue low simmer for approximately 20 minutes. Make sure temperature is not high enough to scald the cream.
. Near end of simmering time, melt remaining butter (1 stick) and whisk in sufficient flour (approx. 1/2 cup) to make a white roux.
. Slowly add roux to stock pot, stirring constantly to minimize lumping.
. Season with salt and white pepper to taste.
. If desired, a wand blender can be used to created a creamier, pureed-style of soup.
The TYPE of wild mushrooms aren't important - but wild mushrooms are ESSENTIAL to the flavor. Use at least shiitakes - but the more types you can find, the more complex the flavor becomes.
Serving suggestions: serve with a hot, fresh sourdough boule and butter. Pair with a chardonnay that has strong grass and butter notes - it goes perfectly with the earthy, buttery soup!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 12 | ||
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Calories: 312 | ||
Calories from Fat: 218 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 15.1g | 76 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 69.4mg | 21 % | |
Sodium 143.2mg | 5 % | |
Potassium 282.7mg | 7 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 13g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
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