Creamy Mushroom Soup
This soup recipe was inspired by my friend Julia who had told me of a fabulous creamy mushroom soup that she had in a restaurant in Houston. I've used a variety of mushrooms, but if your choices are limited, use any fresh mushrooms available. Dried Porcini however, along with their soaking liquid are essential to the flavor of this soup and are generally available at better grocery stores, and also online. The soup is decadently rich, and a small bowl is generally sufficient for a first course. The garnish of the balsamic reduction and crème fraiche add just that extra touch, to both the visual and the taste. It keeps several days in the refrigerator
Ingredients
- 1 lb assorted mushrooms (455g)
- 1 oz dried porcini mushrooms (29g)
- 1 cup water (237ml)
- 2 tbsp shallots (40g)
- 6 tbsp butter (85.5g)
- 1/2 cup dry Marsala (119ml)
- 3 cup chicken stock (711ml) - or vegetable stock
- 1 tbsp fresh chopped tarragon (8g) or 1 tsp. dried
- 2 cup whole milk (474ml)
- 1/2 cup heavy cream (119g)
- 3 tbsp Olivier Napa Valley VSOP Balsamic Vinegar (45g)
- Balsamic reduction - for garnish
- Crème Fraiche - for garnish
- fresh sprigs of tarragon - for garnish
Instructions
- Soak the dried porcini mushrooms in one cup of very hot water, wash and chop the assorted fresh mushrooms (Cremini, Portobello, Chanterelle, Trumpet). Chop the shallots.
- Melt the 6 tablespoons of butter in a heavy bottom pot, add the chopped shallots. With the heat on medium, sauté the shallots until they become translucent. Add the mushrooms and continue cooking over medium heat until the mushroom are soft and have given off some of their liquid.
- Chop the rehydrated porcini mushrooms, and add those to the pot, along with the soaking liquid. Pour the liquid in carefully, as there is generally a bit of sandy residue at the bottom that you don't want to use. Then add the tarragon, dry Marsala and chicken stock (or vegetable stock). Allow this to simmer for 30 minutes.
- Pour in the milk, cream, Olivier Napa Valley VSOP Balsamic Vinegar,and add salt and pepper to taste. Simmer another 10 minutes. Note - you may, of course, use any good quality balsamic vinegar, but Olivier is my preferred, and is available at better stores or online.
- Puree the soup using either a blender, immersion blender or food processor.
- Portion into shallow soup bowls and garnish with a balsamic reduction, a small dollop of crème fraiche and a sprig of fresh tarragon.
Balsamic Reduction
- Pour 1 cup of balsamic vinegar (preferably Olivier Napa Valley) into a small heavy bottom sauce pan. Simmer over medium heat until the mixture is reduced by half. At this point it should have a syrup consistency. Cool before using. Store in a small sealed bottle kept in a cool place. This will keep for at least 6 months.