Despite the recent heat wave, I’ve been craving nothing but mushroom soup. I can’t really explain why – maybe it’s a throwback to my French culinary training that I’ve somewhat abandoned in recent months, or it could just something I need to make every other summer, or it could even be a weird umami craving? Stranger things have happened – just sayin’!
I used a variety of mushrooms from River Valley Ranch for this delicious soup including oyster, shitake and crimini and – get this – a half stick of butter! For those of you still working in professional kitchens, please don’t laugh at me! I NEVER use that much fat in anything other than pastries these days. Although I do fondly remember dumping pounds of butter and quarts of cream in soups in the past. Those are happy memories…
Either way, the butter splurge was worth it in this soup, although I did restrain myself and not use any cream. The other highlight was the dry sherry added at the end for a little extra flavor along with a bit of fresh lemon juice. The soup was so delicious that the other half stick of butter and pint of cream weren’t missed at all!
Here’s the recipe:
Mushroom Sherry Soup – makes 6 servings
4 tablespoons unsalted butter, divided (1/2 stick)
2 shallots, diced
1 1/4 pounds mixed wild mushrooms
6 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry Sherry
1 tablespoon fresh lemon juice
Heat 2 tablespoons butter in a large pot over low heat. Once melted, add the shallots and sweat for 10 minutes, stirring every minute.
Rinse the mushrooms and pat dry (yes, it’s okay to wash the mushrooms). Trim the hard part of the stem and discard; roughly chop the mushrooms.
Add the mushrooms once the shallots become soft and translucent. Increase the heat to medium-low and cook for 10 minutes. Add the chicken broth, dried thyme, salt and pepper and bring the liquid just to a boil, then reduce the heat to low and simmer uncovered for 1 hour.
Cool slightly then puree the mixture in batches in a blender. Return the soup to the pot and bring to a simmer. Add the sherry and lemon juice and simmer for 5 minutes. Serve hot.