When I originally developed this recipe, it was for my #Soupweek 2010 on my website, Chef Robin White.com.  I’ll share this recipe, but know for this romantic French dinner, I am using 95% fresh mushrooms and dried porcini. I will not know the mix of the mushrooms until I arrive at the store and see whats available that day.  That’s just how I shop.

 

Six Mushroom Soup

Ingredients

  • 2 oz. Dried Porcini Mushrooms
  • 4 0z. Dried Shiitake Mushrooms
  • 4 oz. Dried White Oyster Mushrooms
  • 4 oz. Dried King Oyster Mushrooms
  • 4 oz. Button Mushrooms (cleaned, stemmed and sliced)
  • 4 oz. Baby Porta Bella Mushrooms (cleaned, stemmed and sliced)
  • 1 C. Boiling Water
  • 4 T. Unsalted Butter
  • 1/2 C. Shallots (chopped)
  • 4 Garlic Cloves (minced)
  • 1 C. Dry Sherry (divided)
  • 6 C. Turkey or Chicken Stock
  • Salt and Pepper to taste
  • Fresh Chives (snipped)
  • 1/2 C. Sour Cream (optional garnish)

Instructions

  1. Place dried mushrooms in bowl and soak in water for about 30 minutes (set aside 1/2 of the Porcini Mushrooms
  2. Drain soaking liquid through a cheesecloth and set aside the liquid
  3. Chop the restored mushrooms coarsely
  4. Saute the shallots in the butter about 5 minutes; add garlic and all the mushrooms (except 1/2 of the Porcini Mushrooms for the garnish) and saute until tender (about 5-7 minutes)
  5. Add the sherry and boil until almost all liquid evaporates; add the dried mushroom soaking liquid and stock; simmer for 15-20 minutes
  6. While the soup is simmering add the other 1/2 C. os sherry in a small pan and cook down until liquid is reduced by more than half (about 10 minutes); remove from heat and set aside until ready to garnish the soup
  7. When soup has simmered at least 15 minutes; season with salt and pepper to taste
  8. Use an immersion blender to blend the soup for just a few pulses (you only want to blend the soup Ladle the soup in warmed bowls and add a teaspoon of sour cream and the sherry glaze with the Porcini Mushrooms and Fresh Chives
  9. Sherry Glaze
  10. Saute 1/2 of the Porcini Mushrooms that were set aside in Sherry
  11. Add the fresh chives/mix well and serve immediately
http://thedailybasics.com/2016/02/11/six-mushroom-soup/

 

Image courtesy of Simona Jakov