Mushroom Soup (Balthazar)
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 ounce dried mushroom (porcini, morels, or shitakes)
- 1⁄2 cup olive oil
- 2 sprigs rosemary
- 4 sprigs sage
- 1 large yellow onion, peeled and thinly sliced
- 3 garlic cloves, peeled and thinly sliced
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon fresh ground white pepper
- 1 lb white button mushrooms, cleaned and thinly sliced
- 1 lb shiitake mushroom, stemmed cleaned and thinly sliced
- 6 cups chicken stock or 6 cups water
- 1 cup heavy cream
- 2 tablespoons unsalted butter
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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