09 Dec Cream of Mushroom Soup
From Sheila Lukins, USA Cookbook. Serves 6.
- 2 pounds white mushrooms, stems trimmed off (shiitake mushrooms are great)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, coarsely chopped
- 1 1/2 tablespoons minced garlic
- 1/2 teaspoon dried thyme
- Pinch of ground nutmeg
- Salt and freshly ground black pepper to taste
- 4 1/2 cups defatted chicken broth, preferably homemade
- 1/2 cup heavy (or whipping) cream
- 2 tablespoons snipped fresh chives, for garnish
- Wipe the mushrooms caps clean with a damp paper towel. Slice mushrooms and set them aside.
- Heat oil and butter in a large, heavy pot over low heat. Add onion and cook until wilted, stirring occasionally (10-12 minutes). Add garlic and cook 2 more minutes.
- Add mushrooms and cook, uncovered, stirring frequently for 15 minutes. Season with thyme, nutmeg, salt, and pepper.
- Add chicken broth and bring to a boil. Reduce heat to medium, cover, and simmer for 30 minutes. Remove pot from heat and let cool to room temperature.
- Puree the soup, in batches, in a food processor or blender until smooth, then add the cream gradually. Mix well. Return the soup to the pot and adjust the seasonings to taste.
- Before serving, heat the soup over very low heat (do not boil). Garnish with chives and serve piping hot.