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
WILD MUSHROOM GARNISH
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.