Description
Rich French-inspired mushroom medley soup celebrates woodland earthy flavors with cremini, shiitake, and porcini mushrooms dancing in a velvety cream-based broth. Warmth and depth infuse each spoonful, inviting you to savor this comforting culinary journey through rustic French countryside cuisine.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) button mushrooms, stems reserved
- 2 pounds (907 grams) combination of shiitake and oyster mushrooms, stems reserved
- 2 red onions
Vegetable Ingredients:
- 2 carrots, peeled and chopped
- 3 stalks celery, chopped
Liquid and Seasoning Ingredients:
- 2 cups (473 milliliters) sherry
- 1 cup (237 milliliters) brandy
- 8 cups (1.9 liters) water
- 1 tablespoon (15 milliliters) butter
- 2 teaspoons (10 milliliters) mushroom base
- 1 tablespoon (15 milliliters) tomato paste
- 1 teaspoon (5 milliliters) Worcestershire sauce
- 2 teaspoons (10 grams) sea salt
- ¾ teaspoon (3.75 grams) pepper
- 5 teaspoons (25 milliliters) cold water mixed with arrowroot for thickening
- 1 cup (237 milliliters) fat free half and half
- ½ cup (30 grams) chopped chives or parsley, for garnish
- 3 bay leaves
- 10 peppercorns
Instructions
- Craft a flavorful foundation by combining water, sherry, discarded mushroom stems, chopped red onion, carrots, celery, bay leaves, and peppercorns in a robust stockpot, allowing the liquid to gently reduce by one-third over approximately 20 minutes.
- Meticulously strain the aromatic broth, preserving its clear, rich essence for later use.
- Slice the reserved mushroom caps into uniform quarter-inch thick pieces, ensuring consistent cooking and texture.
- In the same stockpot, melt butter and delicately sauté thinly sliced red onion for 2 minutes, then introduce the sliced mushroom caps, cooking until they become tender and develop a golden-brown complexity.
- Deglaze the pot with brandy, stirring thoroughly and allowing the alcohol to evaporate for 1 minute, releasing deep, nuanced flavors.
- Incorporate the reserved broth, mushroom base, Worcestershire sauce, sea salt, and freshly ground black pepper, bringing the mixture to a gentle simmer.
- Create an arrowroot slurry and gradually whisk it into the simmering soup, allowing the liquid to thicken and develop a smooth, velvety consistency.
- Temper half and half by gradually mixing of hot soup, then carefully reintroduce the mixture back into the pot, simmering gently to prevent curdling and maintain a luxurious texture.
- Finish the soup by garnishing each serving with finely chopped chives or parsley, adding a fresh, vibrant touch before presenting the hot, aromatic dish.
Notes
- Versatile Broth Creation: Develop a rich, flavorful base by simmering mushroom stems, vegetables, and aromatics to extract maximum depth and complexity.
- Mushroom Preparation Technique: Slice caps uniformly to ensure consistent cooking and texture throughout the soup.
- Strategic Deglazing Method: Use brandy to enhance flavor profiles and eliminate harsh alcohol notes while creating a sophisticated taste foundation.
- Thickening Wisdom: Incorporate arrowroot slurry gradually to achieve smooth, velvety consistency without lumps or uneven texture.
- Cream Tempering Trick: Carefully blend hot soup with half and half to prevent curdling and maintain a silky, luxurious mouthfeel.
- Elegant Finishing Touch: Sprinkle fresh herbs like chives or parsley to add bright color, fresh flavor, and professional presentation.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg