Cream of mushroom soup
When making cream of mushroom I always go back to the recipe I got from epicurious.com.
- 6 tbsp good quality butter
- 1/2 small onion, thinly sliced
- 1 leek sliced (white part only)
- 12 ounces button mushrooms
- 4 cups chicken stock or broth
- 1 sprig of flat parsley
- Salt and pepper
- 2 ounces high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion and leek. Season with salt and pepper. Cook until the onion and leek mixture is soft and translucent, then add the mushrooms, season with salt and pepper and add the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth.
When blended, return the mix to the pot, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
Serve with a dollop of crème fraiche, croutons, or drizzle some truffle oil on top.