Tuesday, May 28, 2013

Make it at home - wild mushroom soup, a la Gloria, Episode 9, more or less

Gloria, who has the ability to know just exactly how a recipe will taste, found this to her liking. Of course, she makes bigger batches.

Wild Mushroom Soup with Sherry & Thyme


Serves six.
Yields about 5-1/2 cups.
If you like, a drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious. For the mushrooms, try a mix of half chanterelles or cremini and half shiitakes.
  • 2 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 1 medium onion, cut into medium dice (to yield about 1-1/2 cups)
  • 4 cloves garlic, minced
  • 3/4 lb. fresh wild mushrooms, wiped clean, trimmed (stems removed from shiitakes), and thinly sliced (to yield about 4-1/2 cups)
  • 2 Tbs. plus 1 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 cups homemade or low-salt chicken or vegetable broth
  • 1/4 cup half-and-half
  • 3 Tbs. dry sherry
  • 1 Tbs. soy sauce
Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat. Add the onion and cook until it's beginning to brown (resist the urge to stir too often), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt and pepper; cook until the mushrooms become limp, 2 to 4 minutes.
Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer,
and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.
nutrition information (per serving):
Size : based on six servings; Calories (kcal): 160; Fat (g): 11; Fat Calories (kcal): 90; Saturated Fat (g): 4; Protein (g): 5; Monounsaturated Fat (g): 5; Carbohydrates (g): 14; Polyunsaturated Fat (g): 1; Sodium (mg): 370; Cholesterol (mg): 15; Fiber (g): 2;
Photo: Scott Phillips

So good. To lower the fat and salt, I used reduced sodium chicken broth and plain greek yogurt instead of half and half. I also used some dried as well as fresh wild mushrooms, and it didn't affect the flavor at all. I will definitely use this again!
This was great. I used a combination of chanterelles, shiitake, and crimini mushrooms, and oloroso sherry. Next time, maybe I'll try a fino or a manzanilla, although the oloroso was very good.
Ahhh...I love this soup and have been making it for years. I can't believe that I haven't reviewed it until now. I think that the soy and sherry really set this soup apart from the other mushroom soups. It even tastes great with just button mushrooms and milk instead of half and half.
The soup is delicious. I did not have thyme so I substituted tarragon instead and it was perfect. I have made this a few time for guests who also loved it. We have beautiful sterling silver demitasse cups that I served the soup in as a starter. It also freezes perfectly.
Absolutely hands-down, the BEST mushroom soup recipe! I have gotten rave reviews and had to pass out the recipe to everyone who had tasted this delicious course (as well as encourage subscriptions to your magazine). The sherry, thyme, and soy sauce are the secret ingredients that make this a Fine Cooking knockout! Thanks!
This soup was a hit at my Thanksgiving dinner this year! The flavors were great and the texture was perfect. The next time I make this I will try omitting the half and half for a healthier version.
It wasn't as thick or as creamy as I expected it to be, but the flavor was excellent.
This soup is absolutely wonderful. When I served it to friends, one of them said he'd "like to swim in it." I didn't change anything in the recipe and the light drizzle of truffle oil really was a great way to finish it off.

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