Creamy Mushroom Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 6 tablespoons unsalted butter
• 6 large shallots, minced
• 2 garlic cloves, minced
• 1/2 teaspoon ground nutmeg
• 2 lbs button mushrooms, cleaned and sliced 1/4 inch
• 3 1/2 cups chicken stock or 3 1/2 cups vegetable stock
• 4 cups hot water
• 1/2 ounce dried porcini mushrooms, rinsed
• 1/3 cup dry sherry
• 1 cup heavy cream
• 2 teaspoons lemon juice
• salt
• pepper

Recipe

• 1 melt butter in a large heavy-bottomed pot over medium low heat.
• 2 when foaming stops, add shallots and saute until softened.
• 3 stir in garlic and nutmeg and cook until fragrant.
• 4 increase heat to medium and add sliced mushrooms and stir to coat with butter.
• 5 cook, stirring occasionally until mushrooms realease liquid, about 7 minutes.
• 6 reduce heat to medium low, cover pot and cook stirring occasionally until softened and mushrooms have released all liquid, about 20 minutes.
• 7 add stock, water, and porcini mushrooms, cover and bring to a simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer.
• 8 pour soup into a large bowl and rinse and dry the pot.
• 9 puree soup in batches in a blender until smooth, filling blender jar only halfway for each batch.
• 10 return soup to the pot and sitr in the sherry and cream and bring to a simmer over low heat.
• 11 add lemon juice and season to taste with salt and pepper.
• 12 note if making ahead add cream at serving time.