Creamy soup packed with earthy mushroom flavor and topped with tasty sautéed mushrooms.
Serves 6-8
Author: YummyNoises.com
Ingredients
6Tbspbutter, divided
3/4cupshallots, minced (about 2-3 large)
3clovesgarlic, minced & divided
1/2tspfresh ground nutmeg
2poundswhite mushrooms, cleaned and sliced 1/4 inch thick
3 1/2cupshot water
4cups(32 oz) chicken broth (or vegetable or mushroom broth)
1/2ozdried porcini mushrooms, rinsed well
8ozcremini/baby bella mushrooms, cleaned and thinly sliced
1/4tspdried thyme
1/3cupMadeira wine
1cupheavy cream
1/2tsplemon zest
1Tbspfresh lemon juice
Salt & pepper, to taste
Instructions
In a large dutch oven, melt 4 Tbsp butter over medium-low heat. Add the shallots and sauté until softened but not browned, about 4 minutes. Add 2 of the cloves of minced garlic and the nutmeg and stir to combine. Increase the heat to medium, add the white mushrooms and stir. Cook uncovered, stirring occasionally, until the mushrooms release some liquid, about 7 minutes. Turn heat to medium low, cover and cook until the mushrooms have released all of their liquid, about 20 more minutes.
Add the water, chicken broth and porcini mushrooms. Bring to a simmer and then cover, reduce heat to low, and cook until mushrooms are tender, about 20 minutes.
Meanwhile, melt the remaining 2 Tbsp butter in a separate skillet over medium-low heat. Add the remaining clove of minced garlic, cremini mushrooms and thyme. Season with salt pepper, cover and cook until they release their liquid, about 10 minutes. Uncover and continue to cook until liquid has evaporated and mushrooms are browned, about 3 more minutes. Set aside.
Turn off the heat and use an immersion blender to puree the soup until smooth. Stir in the Madeira, cream, lemon juice & zest and season with salt & pepper to taste. Ladle into bowls, garnish with sautéed mushrooms and serve!
Notes
For a vegetarian option, use mushroom broth or vegetable broth instead of chicken broth. Per serving (1/8 of recipe): 232 calories, 20g total fat, 12g saturated fat, 727mg sodium, 10g total carbs, 2g fiber, 4g sugar, 5g proteinAdapted from America's Test Kitchen