Exquisite creamy wild mushroom soup made with dried and fresh mushrooms.
Last spring I discovered with delight wild morel mushrooms popping up in our backyard.
you’re able to swap out the sherry for Madeira if you’d like.
Elise Bauer
Leave out all together if you are avoiding cooking with alcohol.
Let sit for 30 minutes.
Line a sieve with a dampened paper towel or coffee filter.
Elise Bauer
After 30 minutes strain the mushrooms through the filter, reserving at least one cup of the mushroom liquid.
Roughly chop the reconstituted wild mushrooms.
Heat 3 tablespoons butter in a heavy saucepan over medium low heat.
Elise Bauer
Saute the shallots until softened and translucent, about 7 to 8 minutes.
Add the garlic and cook a minute more.
Add the fresh mushrooms, increase the heat to medium high, and cook several minutes more.
Elise Bauer
Add chopped wild mushrooms.
Lower the heat, cover and let cook for 10 minutes.
Increase the heat to medium high, uncover and add 1/3 cup dry sherry to the pot.
Elise Bauer
Add the remaining 3 tablespoons butter to the pot and stir until melted.
Cook for 2 to 3 minutes.
Add the chicken stock.
Elise Bauer
Stir until well incorporated.
Add the herbes de provence, the dried thyme, bay leaves, and salt.
Heat on high until the soup comes to a low simmer.
Elise Bauer
Lower the heat to maintain a simmer.
Cover and cook for 20 minutes.
When ready to serve, remove the bay leaves and stir in 1/2 cup heavy whipping cream.
Elise Bauer
Add black pepper and more salt to taste.
Garnish with chopped chives and parsley when serving.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
