Recipe by *Parsley*
For the mushroom lover. Comes from a local food flyer.
Top Review by Charlotte J
I had my sister bring me some shiitake mushrooms from Chicago this weekend. I've never used them before. This was the recipe we picked since we had all the other mushrooms. I wish we had fresh thyme, I'm sure I would have given this one more star if we had. I scraped out the gills from the portabello, just my preference. I was elected mushroom washer. So with damp cloth in hand I cleaned them and my daughter Amanda put the rest of the soup together. Oh yes, the boys made bread (boxed, just add beer). So we had a fun Sunday night of cooking together.The broth has a very rich flavor even though we used 2% milk. One bowl of soup really fills you up. Thanks for sharing.
- 1 cup butter
- 1 cup diced yellow onion
- 1 celery rib, chopped (include leaves)
- 8 ounces button mushrooms, washed and sliced
- 8 ounces portabella mushrooms, washed and sliced
- 8 ounces shiitake mushrooms, washed, stemmed and sliced
- 3 garlic cloves, minced
- 3 tablespoons cooking sherry
- 1 cup all-purpose flour
- 2 quarts beef stock
- 1 cup chopped roma tomato
- 2 teaspoons chopped fresh thyme
- 2 small bay leaves
- 1 pinch cayenne pepper
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4-1⁄2 teaspoon salt
- 3⁄4 cup heavy cream
- 3⁄4 cup whole milk
Directions See How It's Made
- Heat butter in a large sauce pot over moderately high heat. Add diced onions, celery and button mushrooms to hot butter and cook until mushrooms are soft.
- Add the remaining mushrooms and garlic and sauté for about 5 minutes, stirring constantly.
- Add the sherry and cook for an additional 3 minutes; stirring constantly.
- Reduce the heat; add the flour. Mix well and cook for 2 minutes.
- Add the stock, tomatoes and spices and simmer for about 10 minutes; stirring occasionally.
- Pour in the cream and milk and allow soup to simmer on low for an additional 10 minutes.
- Remove bay leaves and serve.