Creamy wild mushroom soup
Sweet Sherry adds great depth and contrast to the earthy flavours of wild mushrooms and takes this delicious soup to new heights. You will love how a simple mushroom soup can taste so rich and layered with intense flavours of the forest sprinkled with thyme and tarragon. For a richer flavour I add good quality dried porcini mushroom, soaked in water and drained -to the mushroom mix.
2 Tbsp. Butter (25 ml)
4 shallots, chopped
1 clove garlic, chopped
¼ tsp. fresh chopped ginger (2 ml)
1 leek, thoroughly washed , white part only, chopped
2 stalks celery, diced
1/2 cup sweet Sherry wine (125 ml)
5 cups assorted mushrooms, washed and sliced (1.25L) like Portobello, shitake and king oyster
pinch grated nutmeg
3 sprigs fresh thyme
1 small Yukon gold potato, peeled and diced
5 cups chicken stock or vegetable stock(1.25L)
1 cup whole milk (250 ml)
salt and pepper to taste
½- cup whipping cream ( 125 ml) , optional for more richness
1 Tbsp. lemon juice (15 )
chopped fresh tarragon to taste
thinly sliced king oyster mushrooms, for garnish
drizzle of my extra virgin olive oil
In a large, pot heat butter on medium. Add the shallots , garlic, ginger, celery and leek and sweat for about 7-9 minutes until just soft. Add the sherry and increase heat to high and simmer uncovered until liquid is syrupy and almost evaporated. Add the sliced mushrooms and reduce heat to medium and cook for about 5-8 minutes until mushrooms are soft and golden.
Add the nutmeg, fresh thyme, diced potato, chicken stock , milk and salt and pepper. Bring to a boil. Reduce to low heat and simmer covered for 30 minutes or until vegetables are soft.
Add the cream and bring back to the boil. Add the lemon juice and adjust seasoning. Puree the soup with an immersion wand blender for several seconds for a creamier soup. Add freshly chopped tarragon just before serving.
For added flavour, pan fry or bake a few thin slices of king oyster mushroom in hot olive oil until golden and serve on top of soup with sprigs of tarragon.