Northwest Mushroom Soup

Recipe by Dancer
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READY IN:
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean and destem mushrooms and process in a food processor until finely chopped.
  • In a saucepan over medium heat, sweat the mushrooms until moisture is released.
  • This will take a good 20 minutes.
  • Make sure to stir often so not to burn.
  • Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
  • Reserve one half of the cooked mushrooms.
  • Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
  • Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
  • In a blender puree mixture in small amounts until incorporated and smooth.
  • Once all liquid has been pureed, add the reserved mushrooms.
  • Heat the heavy cream and whisk into mushroom base to desired consistency.
  • Chicken stock can be substituted for cream if preferred.
  • Season with salt, pepper and lemon juice.
  • Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
  • Season with salt and pepper.
  • To serve, ladle a generous cup of soup into bowls.
  • Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.
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