First of all I have to say that I’m not a fan of the name “Creamy Mushroom Soup”. It kind of grosses me out, and yet it’s the most descriptive name so I’m standing by it.
As I’m typing this, my husband just said, “this is 5 star restaurant quality soup!”. That’s actually what I thought when I tried it.
I’ve tried some different soup recipes this week that were ok, but I only post the best for you.
I try to cook as seasonally as possible, so this is the time of year for soups and stews. I try about ten before I find one that I can put in the rotation – and this passes the test!
Creamy Mushroom Soup
- 1 oz. mixed dried mushrooms such as oysters, porcini, and chanterelles ( plus more for garnish - optional)
- 1 1/2 cups chicken broth
- 1 tbsp olive oil, divided
- 1/2 tsp salt, divided
- 8 oz. fresh mushrooms such as cremini and white button (chopped - 2 cups)
- 1/2 cup finely chopped shallot
- 1/4 tsp ground black pepper
- 1 clove garlic (minced - 1 tsp)
- 1/2 cup sherry
- 1 tbsp GF flour
- 1/2 cup coconut creamer
- Place dried mushrooms in medium bowl. Cover with 2 cups hot water ,and let stand 30 minutes. Drain mushrooms, reserving soaking liquid. Bring soaking liquid and broth to a simmer in saucepan over medium heat. Cover, and keep warm.
- Heat 1 1/2 tsp. oil in saucepan over medium heat. Add rehydrated mushrooms and 1/4 tsp. salt; sauté 2 minutes, or until mushrooms are tender. Transfer mushrooms to plate; set aside.
- Heat remaining 1 1/2 tsp. oil in same saucepan over medium heat. Add fresh mushrooms, shallot, pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring frequently. Add garlic, and cook 30 seconds, or until fragrant.
- Increase heat to medium-high, and stir in sherry. Simmer 3 minutes, or until liquid is reduced by half. Whisk flour into broth mixture. Stir broth mixture into mushroom mixture, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes.
- Transfer soup to blender or food processor, and purée until smooth.
- Return soup to pot; stir in creamer and reserved rehydrated mushrooms, reserving a few for garnish, if using.