My mother adored mushrooms. So, it was no surprise to find this recipe in her collection!
Festive Mushroom Soup
When cleaning mushrooms, just trim the bottom off each stem. Chop and add stems to the soup along with the caps.
3 pounds white mushrooms, stems trimmed
3 tablespoons olive oil
3 tablespoons unsalted butter
1 1/2 cups coarsely chopped onion
1 cup coarsely chopped celery (with leaves)
2 tablespoons minced garlic
3/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper, to taste
6 3/4 cups defatted chicken broth
3/4 cup heavy cream
3 tablespoons snipped fresh chives, for garnish
1. Wipe the mushroom caps clean with a damp paper towel. Slice the mushrooms and set them aside.
2. Heat the oil and butter in a large, heavy pot over low heat. Add the onion and celery; cook until wilted, stirring ocasionally, 10 to 12 minutes. Add the garlic and cook 2 minutes more.
3. Add the reserved mushrooms and cook uncovered, stirring frequently, for 15 minutes. Season with thyme, nutmeg, salt and pepper.
4. Add the chicken broth and bring to a boil. Reduce the heat to medium, cover and simmer 30 minutes. Remove the pot from the heat and let cool to room temperature.
5. Puree the soup in batches in a food processor until smooth, adding the cream gradually through the feed tube. Return the soup to the pot and adjust seasonings to taste. Before sing, heat the soup through over very low heat (do not boil). Garnish with chives and serve piping hot.
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©2010 Jennifer A. Wickes