RCI-SP.002.0199.001
Soup Factory's Creamy Wild Mushroom Soup
Soup Factory's Creamy Wild Mushroom Soup from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- Spanish onion1 largepeeled and diced
- 1 cup
- 1 tablespoon
- 3 unit
- shiitake mushroom1 lb
- 2 large
- chanterelle mushroom¼ lb
- – 3 large potatoes2 unitpeeled and quartered
- – 8 cups chicken stock6 unit
- 4 ounces
- kosher salt1 unitto taste
- 1 unit
- 2 teaspoons
- 2 tablespoons
- 2 teaspoons
Method
1
Melt butter in a large, heavy-bottomed pot over medium heat. Add the diced Spanish onion and celery, cooking until softened and translucent, about 5–7 minutes.
7 minutes
2
Add the minced garlic and fresh thyme, stirring frequently until fragrant. Cook for an additional 1–2 minutes, taking care not to let the garlic brown.
2 minutes
3
Add the roughly chopped portabello mushrooms to the pot and stir to combine with the aromatics. Cook over medium-high heat, stirring occasionally, until the mushrooms have released their moisture and are deeply browned, about 8–10 minutes.
10 minutes
4
Deglaze the pot with the dry sherry, scraping up any browned bits from the bottom. Allow the sherry to reduce by half, about 2–3 minutes.
3 minutes
5
Add the Worcestershire sauce, kosher salt, and black pepper, stirring to evenly season the mushroom mixture. Pour in enough water or light stock to just cover the ingredients and bring to a gentle simmer.
5 minutes
6
Simmer the soup uncovered over low-medium heat to allow the flavors to meld and the liquid to reduce slightly. Cook for approximately 15 minutes, stirring occasionally.
15 minutes
7
Using an immersion blender, carefully purée the soup directly in the pot until smooth and velvety. Alternatively, transfer in batches to a countertop blender, blending until a creamy bisque consistency is achieved.
5 minutes
8
Reduce the heat to low and stir in the cream, allowing the soup to gently warm through without boiling. Taste and adjust seasoning with additional kosher salt and black pepper before serving.
5 minutes