Creamy Mushroom Soup

Ingredients

6 tablespoons unsalted butter
6 large shallots, minced
1 garlic clove, minced
1⁄2 teaspoon ground nutmeg
2 pounds white mushrooms, trimmed and sliced 1⁄4 inch thick
3-1⁄2 cups low-sodium chicken broth
4 cups hot water
1⁄2 ounce dried porcini mushrooms, rinsed
1⁄3 cup Madeira or dry sherry
1 cup heavy cream
2 teaspoons lemon juice
Salt and pepper
1 recipe SAUTÉED WILD MUSHROOM GARNISH

Instructions

Melt butter in Dutch oven over medium-low heat. Add shallots and sauté, stirring frequently, until softened, about 4 minutes. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add white mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes. Reduce heat to medium-low, cover pot, and cook, stirring occasionally, until softened and mushrooms have released all liquid, about 20 minutes.
Add broth, water, and porcini mushrooms to pot. Cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes.
Puree soup in batches in blender until smooth, filling blender jar only halfway for each batch. Rinse and dry pot and return soup to pot. Stir in Madeira and cream and bring to simmer over low heat. Add lemon juice, season with salt and pepper to taste, and serve with Sautéed Wild Mushroom Garnish. (Soup, minus garnish, can be refrigerated for up to 2 days.)

Creamy Mushroom Soup

Ingredients

Instructions

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