When I’m not chasing my nine year-old around the kitchen I’m often trying to replicate something my dear friend Chef Anne has made for me. Chef Anne sprang this mushroom soup on us a few weeks back and it was love, love, LOVE. Yes, I do love Chef Anne, and truth be told I really LOVE this soup. It is so deliciously mushroomy, and cozy and creamy, without being bad for you in any way, shape or form. It tastes wonderful without the addition of the ½ cup of crème fraiche and perhaps just a teensy bit better with it. She’s over this afternoon making another batch. How lucky can one girl be? Thanks Chef Anne!
Mushroom Soup (serves 8-10)
- 8 cups chicken stock
- 1 oz dried porcini mushrooms
- 2 Tablespoons olive oil
- 2 cups shallots or onions, chopped
- 1 leek, cleaned and sliced
- 4 garlic cloves, minced
- 4 teaspoons fresh thyme, chopped
- 2 pounds crimini or button mushrooms, chopped
- 3/4 cup white wine (you can also use red)
- 2 tablespoons sherry vinegar
- 1/4 cup all purpose flour
- 2 Tablespoons butter, room temperature
- 6 oz shiitake mushrooms, chopped
- 1/2 cup crème fraiche, optional
- chopped chives to garnish
Bring the chicken broth to a boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in the broth. Coarsely chop the porcini mushrooms.
Heat olive oil in heavy large pot over medium-high heat. Add the chopped onions and sauté until tender, about 7 minutes. Add the leeks, sauté another 5 minutes. Add garlic and thyme, stir, then add the chopped button mushrooms, sauté until brown and tender, at least 12 minutes. Add the chopped porcinis, sauté 5 minutes more. Add wine and vinegar, boil until liquid is reduced to a glaze, about 5 minutes.
Mix the butter and flour together in a small bowl until a smooth paste forms. Add to the mushrooms, stir to coat. Gradually stir in reserved porcini stock. Bring to a boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes.
Meanwhile, sauté the shiitakes in 1 tablespoon olive oil over medium-high heat until browned. Season with salt and pepper and set aside.
Cool the soup slightly, then puree in a blender until smooth. Return the soup to the pot. Add the reserved shiitakes, and bring soup to a simmer. Season with salt and pepper to taste. Stir in crème fraiche, if using. Serve with chopped chives. Enjoy!