Cream of Mushroom Soup

By The Canadian Living Test Kitchen

72 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	6868 cal
pro	3 g3g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	5 g5g carb
fibre	1 g1g fibre
chol	4 mg4mg chol
sodium	77 mg77mg sodium
% RDI:	-
calcium	22 calcium
iron	66 iron
vit A	11 vit A
vit C	22 vit C
folate	55 folate

Dried mushrooms add even more flavour to the fresh mushrooms in this creamy, delicious soup. Save the shiitake stems for the stockpot.

Ingredients

1 pkg (14 g) dried mushrooms 1 1pkg (14 g) pkg (14 g)dried mushrooms
8 oz shiitake mushrooms 8 8oz ozshiitake mushroomshiitake mushrooms
8 oz white mushrooms 8 8oz ozwhite mushrooms
4 oz cremini mushrooms 4 4oz ozcremini mushrooms or white mushrooms
2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
2 2shallotshallots, (or half small onion) chopped
2 cloves garlic , minced2 2cloves garlic, minced
1-1/2 tsp minced fresh thyme 1-1/2 1-1/2tsp tspminced fresh thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp white pepper 1/4 1/4tsp tspwhite pepper or black pepper
1/4 cup dry sherry 1/4 1/4cup cupdry sherry or Homemade chicken stock or Homemade vegetable stock Recipe
2 cups Homemade Chicken Stock 2 2cups cupsHomemade Chicken Stock or Homemade vegetable stock Recipe
1/2 cup 10% cream 1/2 1/2cup cup10% cream
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley

Preparation

Classic Homemade Chicken Stock

Homemade Vegetable Stock

In heatproof measuring cup, cover dried mushrooms with 2 cups (500 mL) boiling water; let stand until softened, about 15 minutes. Drain, reserving liquid and discarding any sediment. Coarsely chop mushrooms; set aside.

Meanwhile, remove stems from shiitake mushrooms; slice tops. Slice white and cremini mushrooms. Set aside.

In Dutch oven, heat oil over medium-high heat; sautee shallots, garlic, thyme, salt and pepper for 1 minute. Add fresh and soaked mushrooms; cook, stirring, until softened and no liquid remains, about 10 minutes.

Stir in sherry; boil until evaporated. Add stock, reserved soaking liquid and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer for 20 minutes. With slotted spoon, remove about 2 cups (500 mL) of the mushrooms; set aside.

In batches in blender, puree soup until smooth; strain into clean pot. Add reserved mushrooms. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Stir in cream; heat through. Serve sprinkled with parsley.

Source : Canadian Living Magazine: November 2008