Mushroom Soup with Sherry and Thyme

Homemade mushroom soup makes a nice starter for a meal or a good accompaniment for a sandwich. This recipe uses fresh thyme and sherry to complement the rich, earthy flavor of the mushrooms and a small amount of heavy cream to add a touch of richness. We love the extra flavor you get from using dried mushrooms, but we've included the info on how to replace them with fresh in the recipe notes.

  • Ingredients:
  • 1 ounce dried porcini mushrooms (see notes)
  • 2 cups warm water
  • 2 to 2-1/2 cups chicken or vegetable broth
  • 3/4 cup golden sherry
  • 2 tablespoons olive oil
  • 1 carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 cup onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 lb fresh mushrooms, cleaned and sliced
  • 2 tablespoons fresh thyme leaves (plus more for garnish)
  • Salt and freshly ground black pepper
  • 1/4 cup heavy cream (or more to taste)

Preparation:
Place the dried mushrooms in a bowl and add the warm water. Allow to stand for a minimum of 30 minutes to rehydrate the mushrooms, then transfer them to a cutting board using a slotted spoon, chop roughly and set aside. Add enough broth to the soaking liquid to equal 4 cups, then stir in the sherry and set aside.

Heat the olive oil over medium heat and add the carrot and celery. Sauté for about 4 minutes until softened, then add the onion. Continue cooking until the onion is soft and translucent, 3 minutes longer, then add the garlic and cook until fragrant, 1 minute more.

Stir in the rehydrated mushrooms and cook for an additional minute. Add the sliced fresh mushrooms (keep a few for garnish), reserved broth mixture, and fresh thyme. Simmer slowly for 45 minutes, tasting and seasoning with salt and pepper once or twice during the cooking.

Using a hand blender (or conventional blender) purée the soup to a smooth consistency. Stir in the cream, taste and adjust the seasoning if needed. Ladle into bowls and garnish with a mushroom slice and sprig of thyme.

Makes 6 to 8 servings

Recipe Notes:
We used dried porcini mushrooms in our soup, but you can use any type you like. If you don't want to use dried mushrooms, include another 8 ounces of fresh mushrooms and replace the water with extra broth.

Source: MyGourmetConnection.com
URL: http://www.mygourmetconnection.com/recipes/soups/mushroom-soup-sherry-thyme.php

MyGourmetConnection