Wild Mushroom Soup Recipe With Sherry And Thyme

MUSHROOM SOUP WITH SHERRY AND THYME

Steps:

• Place the dried mushrooms in a bowl and add the warm water. Allow to stand for a minimum of 30 minutes to rehydrate the mushrooms, then transfer them to a cutting board using a slotted spoon, chop roughly and set aside.
• Add enough broth to the soaking liquid to equal 4 cups, then stir in the sherry and set aside.
• Heat the olive oil over medium heat and add the carrot and celery. Sauté for about 4 minutes until softened, then add the onion.
• Continue cooking until the onion is soft and translucent, 3 minutes longer, then add the garlic and cook until fragrant, 1 minute more.
• Stir in the rehydrated mushrooms and cook for an additional minute. Add the sliced fresh mushrooms (keep a few for garnish), reserved broth mixture, and fresh thyme.
• Simmer slowly for 45 minutes, tasting and seasoning with salt and pepper once or twice during the cooking.
• Using a hand blender (or conventional blender) purée the soup to a smooth consistency.
• Stir in the cream, taste and adjust the seasoning if needed.
• Ladle into bowls and garnish with a mushroom slice and sprig of thyme.

WILD MUSHROOM SOUP RECIPE WITH SHERRY AND THYME

Steps:

• Place dried porcini mushrooms in a small bowl and add sherry. Soak for at least 30 minutes, no more than an hour. Stir to make sure the sherry incorporates with all the dried mushrooms.
• After re-hydrated, strain the liquid from the mushrooms, and keep the strained liquid. Dice up the re-hydrated mushrooms prior to putting into the soup.
• In a 3 quart soup pot over medium heat add olive oil and white onions. Saute for 8 - 10 minutes or until soft. Next add cremini mushrooms and continue to stir for another 15 - 18 minutes or until they start browning. Add butter and garlic and stir until the butter is melted.
• Add flour and continue to stir for another 3 minutes to make the roux. Add stock, sherry, thyme, rehydrated mushrooms, salt and pepper and bring to a simmer. Simmer the soup for 20 minutes, it will slightly thicken.
• In a separate medium sized bowl add the crème fraîche and place one cup of the hot soup mix in the bowl and stir. This will temper the cream and keep it from curdling. Place the entire mix back into the soup and stir, bringing back to a simmer for another 10 minutes. Salt and pepper to taste as needed.
• Serve with your favorite crusty bread.

FRESH WILD MUSHROOM SOUP

Steps:

• Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

WILD MUSHROOM SOUP WITH SHERRY & THYME

Steps:

• Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat. Add the onion and cook until it's beginning to brown (resist the urge to stir too often), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt and pepper; cook until the mushrooms become limp, 2 to 4 minutes. Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme

WILD MUSHROOM SOUP

Steps:

• Clean all the mushrooms before chopping (wipe with damp paper towel, or remove dirt with small mushroom brush).
• Melt butter and olive oil in soup pot on medium heat.
• Add shallot, cook until beginning to caramelize, stirring infrequently.
• Add mushrooms, thyme, salt, and pepper; cook, stirring occasionally, until mushrooms have released their liquid and liquid has mostly evaporated.
• Add broth and any soaking liquid, scraping up browned bits. Bring to a boil, reduce to simmer, and cook until mushrooms are tender. Adjust seasoning.
• Remove from heat, cool slightly. Puree soup with stand blender (in batches) or immersion blender until smooth. (Add more liquid if you want it thinner: broth or water would do.).
• Serve.
• NOTES * I used a combination of fresh mushrooms including cremini, chanterelle, hen of the woods (maitake), and beech (bunashimeji). For depth of flavor, I added some some dried shiitake mushrooms. Soak dried mushrooms in 1-2 cups hot water for 30-60 minutes before use; add the liquid with the broth (discard sediment; if using shiitakes, discard stems too, they are tough). * Instead of separating the thyme leaves, you can just tie a bunch of sprigs together and fish the bundle out before pureeing. * The original recipes suggested leaving it half-pureed and "rustic" but I found it grainy so I pureed it completely. * This soup can be made ahead. Reserve 1-2 cups broth and add it while reheating on medium-low. * This is what I did for garnish per serving. When the butter and olive oil were hot, I cooked some pretty slices of cremini and reserved them. On each serving I drizzled about 1 tsp cream, eyedroppered very few drops of truffle oil, sprinkled a couple of thyme leaves, and floated a reserved mushroom slice.

WILD MUSHROOM SOUP WITH SHERRY AND THYME

Steps:

• In a small saucepan combine the sherry, 1/2 cup of beef stock and the dried porcini. Bring to boil, remove from the heat and let stand for 30 minutes. Dice the leeks and onion. Melt the butter in a large pot over medium heat. Add the leeks and onion and cook over low heat until soft, about 10 minutes. Sprinkle with the flour, stir and cook an additional 5 minutes. Add the garlic, thyme, and cook for 3 minutes. Add the sliced mushrooms, the porcini with the soaking liquid, and salt and pepper, and continue to cook over low heat, for 7 minutes. Sprinkle in the paprika, and stir. Add the remainder of the beef stock, lower the heat to a low simmer, and cook for 20 minutes. Remove from heat, and let cool slightly. Purée half of the soup in batches, in a blender or food processor. Return the mixture to the pot and gently reheat, over low heat. Stir in the cream and re-season with salt and pepper as desired. Garnish with chopped parsley, chives and a garnish of cream.

WILD MUSHROOM SOUP WITH SHERRY

Steps:

• Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
• Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
• Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.