Serves 6: Adapted from America’s Test Kitchen



6 tbsp unsalted butter

3/4 a cup minced shallots

2 cloves of garlic, minced

1/2 tsp dried thyme

2 pounds white button mushrooms, wiped cleaned and sliced a quarter-inch thick

3 1/2 cups chicken stock

4 cups hot water

1 oz dried porcini mushrooms, rinsed well

1/3 a cup madeira

1 cup heavy cream

2 tsp lemon juice

salt and freshly ground black pepper



2 tbsp unsalted butter

8 oz of chanterelle, oyster, or crimini mushrooms, stem trimmed, mushrooms wiped cleaned and sliced thin

*saute mushrooms before serving



1. Melt butter in a large pot over medium low heat then add shallots and saute, stirring frequently until softened (about 4 minutes)

2. Stir in garlic and thyme, cook until fragrant (about 1 minute).

3. Increase heat to medium, add sliced mushrooms and stir to coat with butter. Cook stirring occasionally, until mushroom release liquid (about 7 minutes,)

4. Reduce heat to medium low, cover pot and cook, stirring occasionally, until mushrooms soften (about 20 minutes)

5. Add chicken stock, hot water and porcini mushrooms, cover and bring to a simmer. Cook until mushrooms are fully tender (about 20 minutes).

6. Puree soup in batches until smooth. Stir in madeira and cream and bring to a simmer over low heat. Add lemon juice, season with salt and pepper and serve with sautéed mushroom garnish.



Puree soup hot off the stove for a fine, velvetly texture

Can substitute dry cherry for medeira

If makinng soup ahead of time, add cream just before serving.