Recipe by IngridH
I've always loved homemade cream of mushroom soup, but until recently, I never had the urge to make it myself. This recipe is very easy, but uses some ingredients that you may not wish to share with the kids who still think the canned stuff is better! Dried porcinis and white truffle oil really give this soup its wonderful flavor and aroma. Add some fresh mushrooms if you'd like, but this is great with just the dried. In my kitchen, I use a combination of dried porcini and dried chantarelle. Prep time includes soaking the mushrooms.
Top Review by bluemoon downunder
I love mushroom soup and this was certainly an easy to prepare a truly yummy soup. Except for omitting the cayenne pepper and adding some minced garlic, one leek and some thyme (all personal taste preferences) I followed the recipe exactly using breezermom's Recipe #328649. Next time I make this I'll certainly be making a larger quantity as my guess is that, as with most soup recipes, it will taste even better a few days after it has been made. Thank you for sharing a fabulous recipe. The drizzled truffle oil on top was a great finale in preparing this dish and certainly added both to the final appearance and flavour. Made for Ali BaBa's Babes for ZWT 5.
- 1 ounce dried mushroom, a mixture including porcini preferred
- 1 cup boiling water
- 6 tablespoons butter
- 1⁄2 cup onion, minced
- 1⁄3 cup flour
- 1⁄2 cup milk
- 1⁄2 cup buttermilk
- 2 cups chicken stock
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper, fresh ground
- 1⁄4 teaspoon white pepper
- 1 dash cayenne pepper
- 1⁄2 teaspoon white truffle oil
Directions See How It's Made
- Combine the boiling water and the dried mushrooms in a heat-proof container (like a glass measuring cup). Make sure all of the mushrooms are covered. Set aside and let the mushrooms soften.
- Remove the mushrooms from the water, squeeszing any excess back into the soaking liquid. Roughly chop the mushrooms, and set aside.
- Strain the liquid to remove any sand or grit. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the onion, and cook until translucent, but not brown, stirring frequently.
- Add the flour, and stir to combine. Cook and stir for 3-4 minutes, being careful not to burn the mixture.
- Slowly add the reserved soaking liquid, milk, buttermilk, and chicken stock. Whisk until the flour mixture is completely incorporated.
- Brink soup just to a boil, stiring often, until thickened. Remove from heat.
- Stir in reserved mushrooms, salt, and peppers. Taste, and reseason as necessary.
- Ladle into heated bowls, and drizzle each serving with a few drops of truffle oil. Serve immediately.