Now that it’s “I can see my breath as I breathe” kind of weather, it’s only natural to begin to think of warm, comforting dishes to make. Well, it doesn’t get much warmer or more comforting than a beautiful bowl of soup. And, that’s exactly what we have to share with you today from Marcia Selden Catering: a rich, silky, hot and even low-fat Wild Mushroom Soup with Sherry. Our friends at Marcia Selden also say that you can freeze the base for easy reheating.
Here’s how to make it:
- 8 T (1 stick) Butter, room temperature
- 2 C sliced Celery
- 1 C sliced Shallots
- 3/4 C chopped Onion
- 3 Garlic Cloves, minced
- 3 C sliced stemmed fresh Shiitake Mushrooms (about 6 ounces)
- 3 C sliced Crimini Mushrooms (about 6 ounces)
- 3 C sliced Oyster Mushrooms (about 4 1/2 ounces)
- 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 Broth
Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and 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 glaze, about 6 minutes.
Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Season with salt and pepper.
Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.