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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love this soup and make it often. There are four kinds of mushrooms, chopped artichokes, shallots, thyme, stock and cream. What could be better than that? It is so easy and the flavor beats the can every time. Ingredients:
1 lb. of white button mushrooms |
1 lb. of crimini mushrooms (baby bellas) |
1 oz. of dried shitake mushrooms (in produce dept.) |
1 oz. container of dried imported polish mushrooms(in the canned veggie department at my local super ) |
3 large shallots, minced |
4 tablespoons of butter |
1/4 cup of flour |
1/3 cup of vermouth (white) |
1 package of frozen artichoke hearts, defrosted and chopped |
6 sprigs of fresh thyme |
a pinch (i mean a little pinch) of powdered sage |
1/2 teapoon of salt |
8 to 9 grinds of fresh ground black pepper |
5 to 6 passes of fresh nutmeg on a microplane |
24 ounces of chicken stock |
8 ounces of heavy cream or half and half |
(in a pinch i've used a can of evaporated milk) |
do not use buttermilk or skim milk, it will curdle and separate) |
Directions:
1. Slice the mushrooms. Heat some of the stock and soak the dried mushrooms at least 10 minutes to soften. Remove tough stems and dice.
2. ***When I first started at Rollande et Pierre, the chef came by and dropped 30 lbs. of mushrooms on my station and said, I need these sliced as soon as possible for our marinated mushrooms It took me almost 4 hours. When I left the restaurant 3 years later, I could get 'er done in under an hour and keep up with all my salad and appetizer service. All it took was lots and lots of practice with a very sharp knife.*****
3. Melt the butter in a very large saute pan, add the shallots and mushrooms and cook over med-high heat until the liquid is released, and reduced. Add more butter if it dries up to much. Sprinkle with flour and toast the flour over the heat until the raw taste is removed.
4. Add the vermouth, artichokes, thyme and seasonings.
5. Stir and cook to thicken the mushroom base slightly.
6. Add stock and cream and cook another 30 minutes over low-medium heat to thicken and reduce slightly.
7. Fish out the woody stems of the thyme before you serve this wonderful fragrant woodsy soup.
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