Dried mushrooms add even more flavour to the fresh mushrooms in this creamy, delicious soup. Save the shiitake stems for the stockpot.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2008
MethodClassic 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.
Nutritional facts Per each of 10 servings: about
- Sodium 77 mg
- Protein 3 g
- Calories 68.0
- Total fat 4 g
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 6.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0