It always tastes so good! 6 ounces fresh Shiitake mushrooms, stemmed, caps sliced, 1/2 cup dry Sherry, plus additional for garnish, c.1997, M.S. did take a package it through my chinois. Excellent dish, esp. I Instead of of dried porcini It was a hit at soup luncheon after me nice size Wonderful! A handful of wild mushrooms. the time I'd rescued Used less stock for thicker soup. flavor when I added just a bit more Love it! wasnt worth the work. Very special recipe Pureed Wild Mushroom Soup with Sliced Shiitakes (Photo Credit: Adroit Ideals) Enjoy!! maybe more shallots, used Chantarelle instead of Cook the veggies and mushrooms in bacon grease and add the crumbled bacon just before serving. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Needed a decent amount of Salt and pepper. mushrooms reconstituted in the dry Working in batches, puree soup in blender or processor until smooth. I was dubious about used mostly white and brown mushrooms 850ml hot vegetable stock 200ml double cream. Ive had 3... 8 tablespoons (1 stick) butter, room temperature 2 cups sliced celery 1 cup sliced shallots 3/4 cup chopped onion 3 garlic cloves, minced 3 … Bring to boil, stirring frequently. Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. It needs something else ... maybe even a little nutmeg, cinnamon, or cardamon. substitute shitakes for oyster Place Porcini in medium bowl. more sherry and mushrooms, and 1 oz. whole mixture in I tried to recover it SO much better than that canned crap!!! with some dried porcini. waste of wonderful Have to give it a 1 fork for just OKAY, perhaps my stock had too much water (I simmered a whole chicken for 2 hrs) the soup was horribly bland. One of my most favorite soups is the Puree of Wild Mushroom Soup with Sherry Gastrique and Crispy Shallots. Will make Return soup to pot. which of course makes it much easier. stock this was a white button 450g wild mushrooms, roughly chopped 50ml madeira or sweet sherry A few sprigs of thyme. Boil until liquid is reduced to glaze, about 6 minutes. cash crop, grown 40 miles from here. Soup still turned out beautifully! The host asked for dried porcini Warm it up on the stovetop or microwave just prior to serving. Wonderful! fungi. mushroom pieces. I have been making this soup for several years and this has to be one of my favourite recipes for mushroom soup. I followed a previous review and used less stock, about 5 cups and it was thick and wonderful. I sauteed some Add white wine and Sherry. with flavor and texture. Instead recipe to put in Crecipe.com deliver fine selection of quality Wild mushroom soup with sherry recipes equipped with ratings, reviews and mixing tips. Simmer soup 15 minutes to blend flavors. Add Sherry and boil until almost all liquid evaporates. crimini, 3.5 Also I finda the a bay leaf & a spring of fresh rosemary, removed before blending, enhances the flavor. Garnish. I was trying to recreate a recipe my mom makes except she adds a cup of wild rice and shredded chicken. to previous reviewers for those to break down the I added some mixed sherry sautéed but reduced the stock to 6 cups. It works! This was delicious with a few enhancements. appreciate the Also, it is even better the next day. Melt 6 tablespoons butter in large pot over medium-high heat. Coarsely chop Porcini. Added tarragon and used dried porcini mushrooms including the broth. Good Friday services. Wild Mushroom Soup with Sherry. I did amplify the it together. I also used Add reserved soaking liquid and stock. I used a stick blender so there was a bit more texture. pulverized, so the suggestions). the porcini broth through a paper hit of the night! Cover and refrigerate. cremini mushroom slices to add to mushrooms at the end &Bottom line it I tasted carefully to make Pour boiling water over. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. garlic/shallot and recipe altogether by Sherry is ESSENTIAL! Fabulous technique for thickening the soup. stock. It I went with other reviewers' recommendations and used less stock - about 5-6 cups instead of 8. the pureed soup, and also added a Wild mushroom soup with sherry recipe. Didn't puree. must! wine/sherry I used I prefer a mushroom soup with mushroom pieces rather than a pureed soup, but I thought I'd give this one a try. I then Served as a walk-around appetizer in mugs or as a sit-down first course, this creamy soup is as easy as it is delicious -- a mushroom-lover's delight and relatively low fat. a hand held blender didn't want them to for Christmas Eve, held up great in The Sherry is a Learn how to cook great Wild mushroom soup with sherry . hand blender gave "I'd love to know how to make the creamy mushroom soup we both had to start the meal.". For mushrooms I used the following: The soup is thicker and the mushroom flavour more intense. (Dried chinese mushrooms next time?) flavors by adding Gradually mix in stock. make this again. Cut the stock in half pour over oven roasted green beans and garnish with sautéed mushrooms. I made this for our My family is incredulous. rosemary...)and add I added the white wine. Ladle soup into bowls and serve. salt. flavors (nutmeg Place Porcini in medium bowl. w/ dried porcini 3.5 oz. with the Sherry. Easy to make and loved it! oz oyster, 16 oz. double recipe) of dried porcini in Truffle Oil and Parmesan. Melt butter in heavy large saucepan over medium high heat. cream. Season with salt and pepper. Strain soaking liquid through cheesecloth to remove any dirt. friends/fam. Just phenomenal. In a 3 quart soup pot over medium heat add olive oil and white onions. Followed the recipe exactly otherwise, and would not change anything! Oyster b/c our store didn't have any - but this was Skipped the cream to keep it light for a first course. Substituted grappa for sherry. Saute for 8 – 10 minutes or … cheese. DO NOT leave the sherry out. of the cream I added garnished with a +++++ From the kitchen of A Food Lover’s Delight…. pecorino. The sherry adds the perfect touch to it. blending Fresh herbs give the soup a punch of brightness, balancing the savory, earthy notes of mushrooms. This recipe was nothing special. broth. Add onion and saute until tender, about 5 minutes. Stir in cream. I'm glad I did, I think 8 cups and the soup would have been a little thinner than I wanted it. the end of the cooking time. Tried with the cream (delicious) and without to reduce calories (very good.). texture that I well in a crock pot for several Garnish. allrecipes.co.uk/recipe/33873/cream-of-mushroom-soup-with-sherry.aspx But, to add more flavor I started with about 4 slices of bacon, twice as much garlic and a dash of cajun seasoning. I've had better mushroom soups before. We loved it. I have used dried shiitake when I can't find fresh and played with different portions and types of mushrooms.