Ingredients:
- 8 Tbls. butter – 1 stick room temp.
- 2 C sliced celery
- 1 C sliced shallots
- 3/3 C chopped onion
- 3 garlic cloves minced
- 3 C sliced stemmed fresh shitake mushrooms (6 oz.)
- 3 C sliced stemmed fresh crimini mushrooms (about 6 oz.)
- 3 C sliced stemmed fresh oyster mushrooms (about 4 1/2 oz.)
- 1/2 C dry white wine
- 1/2 C dry sherry
- 1/4 C all purpose flour
- 8 C chicken stock or canned low salt chicken brother
- 1/2 C whipping cream
Directions:
Melt 6 Tbls butter in large pot over medium-high heat. Add celery, shallots, onion, and garlic. Sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften – about 4 minutes. Add white wine and sherry. Boil until liquid is reduced to a glaze, about 6 minutes.
Mix remaining 2 Tbls. butter and 1/4 C flour in a small bowl until a smooth paste forms. Add flour paste to mushroom mixture in the pot; stir until mixture melts and coats vegetables.
Gradually mix in stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often – about 10 minutes. Stir in cream and season with salt and pepper.
Working in batches, puree soup in blender or processor until smooth. You could also use a hand-held blender and puree it right in the pot if you have one. (This can be prepared 1 day ahead. Cover and refrigerate. Re-warm over medium-low heat before serving.) Ladle soup into bowls and serve.
Comments:
Makes 8-10 servings. From Elaine Sellig. “This recipe came from Bon Appetit and a restaurant in West Chester, PA called the Dilworthtown Inn. This was a wonderfully rich and aromatic soup. The sherry smells heavenly. John did this soup for Thanksgiving as a first course and it was a big success. Enjoy!”