Cream of Mushroom Soup

Mushrooms are great and they are so versatile. The perfect accompaniment to any dish. This soup has mushroomed as its star. You can add several different types of mushrooms and really enhance the flavor profile.

Cooking note: If you want more texture in your soup; reserve some of the mushrooms and lightly sauté them in a pan and add to the soup right before service.

Ingredients

½ lb white button mushrooms, cleaned, quartered or sliced

½ lb baby portabellas cleaned and sliced

½ lb shitake mushroom sliced

1 Tbsp lemon juice

Unsalted butter

2 Tbsp minced shallots (sweet onion)

1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme

1 bay leaf

½ teaspoon fresh ground pepper

2 cups heavy cream

2 cups vegetable stock

2 tbsp cornstarch dissolved water

Chopped parsley for garnish

Equipment

Food Processor or blender

Large sauce pot

Large soup pot

Preheating: none

Preparation

Heat Soup Pot

Add Olive Oil and butter

Add shallots and sweat (sauté until soft with no color)

Add mushrooms, thyme and bay leaf

Cook mushrooms until 95% of the moisture has been reduced

In sauce pot bring stock and cream up to a boil then reduce to simmer

Add stock cream mixture to mushrooms in large soup pot

Stir add cornstarch and water mixture (slurry) to pot and stir

Bring soup to a boil then reduce to a simmer

Cook for 10-15 min then add lemon juice

Adjust seasoning to taste

Remove soup from heat and process in blender or food processor until desired consistency is reached

Important note: Hot liquid expands in blender please be careful when processing soup.

Add remainder of heavy cream and butter while processing

Adjust seasoning

For Service

Ladle into bowl

Garnish with reserved sautéed mushroom mixture and parsley

Enjoy