Prep 30 mins
Cook 30 mins
If you don’t have port, use dry sherry.
- 1 ounce dried wild mushrooms (such as shiitake or porcini)
- 4 cups chicken broth or 4 cups vegetable broth
- 1⁄4 cup unsalted butter
- 1 medium onion, finely chopped
- 3⁄4 lb cremini mushroom, thinly sliced
- 3 tablespoons all-purpose flour
- white pepper
- 2 teaspoons soy sauce
- 1 cup half-and-half
- 5 tablespoons tawny port or 5 tablespoons dry sherry
- 2 tablespoons finely chopped fresh parsley, for garnish
- In a saucepan, combine the dried mushrooms and broth; bring to a boil.
- Cover and simmer for 5 minutes; lift the mushrooms out of the pan.
- Strain the broth into a bowl and add the mushrooms to the broth; set aside.
- In a soup pot, melt the butter over medium heat.
- Add in the onion; saute/stir for 3 minutes, or until soft.
- Add in the cremini mushrooms; stir/saute for another 3 minutes, until softened.
- Sprinkle with the flour, salt, and pepper.
- Stir for 1 minute to cook the flour and coat the mushrooms.
- Whisk in the strained broth, with the mushrooms; add in the soy sauce; simmer for 15 minutes, partially covered.
- With a hand blender, blend the soup until it is roughly pureed, with some texture remaining.
- Add in half-and-half and port; bring to a simmer; simmer for 2 minutes, or until the alcohol has burned off; taste for seasoning.
- To serve, ladle into soup bowls; garnish with chopped parsley.