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Three Mushroom Soup

Serves 4 - 6


INGREDIENTS

  • 1 1/2 0z. dried procini soaked in 2 1/2 to 3 1/2 cups of water for 20 minutes or more
  • 1 lb of button mushrooms
  • 1/2 lb of shiitake mushrooms
  • 1 yellow onion finely chopped
  • 3 to 4 table roux made with equal amounts of butter and flower
  • 4 cups of beef, chicken, or vegetable stock
  • 2 to 3 cups of broth from soaked porcini. Cantor off the top in order to discard debris that has settled from the soaking mushrooms.
  • 1/2 cup of cream or half 'n' half
  • 1/4 cup of dry sherry
  • Juice of 1/2 to one lemon to taste.
  • Salt and pepper to taste.
  • 2 tablespoons of fine chopped flat leaf parsley

DIRECTIONS

Sauté onions in oil until translucent.

Add coarsely chopped mushrooms and the drained porcini and continue to cook until softened (about 5 minutes). Incorporate this into stock with porcini broth. Wisk in the roux. Blend in batches until smooth.

Withhold about 1 tablespoon of roux and 1 cup of porcini broth to add at the end to adjust the soup thickness. Add cream, sherry and lemon juice.

Add parsley before serving. Top with unchopped parsley, chives, croutons, or sliced hard boiled eggs-- whatever. Can be in fridge for several days. Often improves the flavor.