Wild Mushroom Soup with Sherry & Thyme
read reviews [8]
Serves six.
Yields about 5-1/2 cups.
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To learn more, read:
Simple Soups for Fall -
by Jill Hough
from Fine Cooking
Issue 74
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.
more about:
- 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.
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;
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
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user reviews
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made it?
- RATE IT!
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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