Ingredients
-
1
-
1
-
6
-
1/2
-
1/3
-
1/2
-
1/2
-
2
-
1
-
1/4
-
1/4
-
1
-
1/2
-
-
Directions
Cream of Mushroom Soup- for Grown-Ups!, I’ve always loved homemade cream of mushroom soup, but until recently, I never had the urge to make it myself This recipe is very easy, but uses some ingredients that you may not wish to share with the kids who still think the canned stuff is better! Dried porcinis and white truffle oil really give this soup its wonderful flavor and aroma Add some fresh mushrooms if you’d like, but this is great with just the dried In my kitchen, use a combination of dried porcini and dried chantarelle Prep time includes soaking the mushrooms , This is delicious As I have had trouble in the past with dried mushrooms used fresh and couldn’t have been happier It was still rich and full of flavor Sorry that I didn’t have truffle oil but it’s more than my budget will allow so I just skipped the oil (and saved a few calories) Dh and I both enjoyed it with a green salad and a slice of garlic bread , Delicious I did make some modifications, based on my experiences with dried mushrooms used a gourmet mix that includes many types of mushrooms, and soaked them for 5 or 6 hours I also used about 4 baby bellas that needed to be used up I melted one tbl of butter in the saucepan and sauteed the fresh mushrooms (sliced) until the juices were more or less gone I then melted 3 more tbl of butter (and did not use the remaining butter), and added the onions and the chopped rehydrated mushrooms I have always cooked rehydrated mushrooms, and wanted to avoid too-chewy mushrooms I added just the mushroom soaking liquid and the broth, plus the sauteed fresh mushrooms, seasonings plus some thyme, and simmered the soup for, oh, five minutes or so, to meld everything Finally, I added the milk and buttermilk and heated it just to the simmer, corrected seasonings I am not sure I felt the impact of the truffle oil – one serving with, one serving without I did add some ribbons of manchego cheese to one serving, and that was a nice addition I’ll probably at least double this next time, and cook it up to the point that the dairy would go in, and refrigerate or freeze what I’m not using right away
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Steps
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1
Done
|
Combine the Boiling Water and the Dried Mushrooms in a Heat-Proof Container (like a Glass Measuring Cup). Make Sure All of the Mushrooms Are Covered. Set Aside and Let the Mushrooms Soften. |
|
2
Done
|
Remove the Mushrooms from the Water, Squeeszing Any Excess Back Into the Soaking Liquid. Roughly Chop the Mushrooms, and Set Aside. |
|
3
Done
|
Strain the Liquid to Remove Any Sand or Grit. Set Aside. |
|
4
Done
|
Melt the Butter in a Medium Saucepan Over Medium Heat. Add the Onion, and Cook Until Translucent, but not Brown, Stirring Frequently. |
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5
Done
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Add the Flour, and Stir to Combine. Cook and Stir For 3-4 Minutes, Being Careful not to Burn the Mixture. |
|
6
Done
|
Slowly Add the Reserved Soaking Liquid, Milk, Buttermilk, and Chicken Stock. Whisk Until the Flour Mixture Is Completely Incorporated. |
|
7
Done
|
Brink Soup Just to a Boil, Stiring Often, Until Thickened. Remove from Heat. |
|
8
Done
|
Stir in Reserved Mushrooms, Salt, and Peppers. Taste, and Reseason as Necessary. |
|
9
Done
|
Ladle Into Heated Bowls, and Drizzle Each Serving With a Few Drops of Truffle Oil. Serve Immediately. |
