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Categories:
butter celery shallots onion garlic shiitake mushrooms crimini mushrooms oyster mushrooms white wine sherry flour chicken whipping cream
Viewed: 32 - Published at: 4 years agoIngredients
- 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 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
- 3 cups sliced crimini mushrooms (about 6 ounces)
- 3 cups sliced oyster mushrooms (about 4 1/2 ounces)
- 1/2 cup dry white wine
- 1/2 cup dry Sherry
- 1/4 cup all purpose flour
- 8 cups chicken stock or canned low-salt chicken broth
- 1/2 cup whipping cream
Method
- Melt 6 tablespoons butter in large pot over medium-high heat.
- Add celery, shallots, onion and garlic and saute until onion is translucent, about 8 minutes.
- Add all mushrooms and saute until beginning to soften, about 4 minutes.
- Add white wine and Sherry.
- Boil until liquid is reduced to glaze, about 6 minutes.
- Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms.
- Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables.
- Gradually mix in stock.
- Bring to boil, stirring frequently.
- Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes.
- Stir in cream.
- Season with salt and pepper.
- Working in batches, puree soup in blender or processor until smooth.
- Return soup to pot.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Rewarm over medium-low heat before serving.)
- Ladle soup into bowls and serve.
