Creamy Mushroom Soup
- 2 ounces dried mushrooms (about 1 cup)
- 2 tablespoons (¼ stick) unsalted butter
- 6 to 8 ounces fresh mushrooms, trimmed and sliced
- Salt and freshly ground black pepper
- 2 tablespoons minced shallots Water or stock
- 1 cup heavy cream1 cup heavy cream
- 2 teaspoons fresh lemon juice, or to taste
- Chopped chervil or parsley, optional
Instructions:
The choices you make determine whether you have a light-tasting, low-fat, dark soup or a rich, creamy traditional soup.
- Combine the dried mushrooms in a saucepan with 5 cups water; bring to a boil, cover, turn the heat to low, and simmer for about 10 minutes, or until tender.
- Meanwhile, put the butter in a skillet and turn the heat to medium-high. When the butter melts, add the sliced fresh mushrooms and turn the heat to high. Cook, stirring occasionally and seasoning with salt and pepper, until they give up their liquid and begin to brown. When the dried mushrooms are tender, scoop them from the liquid with a slotted spoon and add them to the skillet, along with the shallots. When all the fresh mushrooms are browned and the shallots are tender, about 3 minutes later, turn off the heat.
- Strain the mushroom-cooking liquid through a cheesecloth-, napkin-, or towel-lined strainer; measure it and add water or stock to make sure there are at least 4 cups. Rinse the saucepan and return the liquid to it. Add the mushrooms and cream and heat through; taste and adjust the seasoning. Add the lemon juice, taste once more, garnish with chervil if you like, and serve.