Mushroom Soup (Balthazar)

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.
  • Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.
  • Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.
  • Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.
  • Turn the flame to high and add the white mushrooms and shitakes.
  • Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.
  • Add the chicken stock and the dried mushrooms along with the soaking water.
  • Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.
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