Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Yield: Serves 6 to 8 (Makes 8 cups)
Ingredients: 6 tablespoons, unsalted butter; 3 , large shallots, minced (about 3/4 cup); 2 small cloves, garlic, minced (about 1 1/2 teaspoons); 1/2 teaspoon, ground nutmeg, freshly grated; 2 pounds, white button mushrooms, wiped clean and sliced 1/4 inch thick; 3 1/2 cups, chicken stock or canned low-sodium chicken broth; 4 cups, hot water; 1/2 ounce, dried porcini mushrooms, rinsed well; 1/3 cup, dry sherry or Madeira; 1 cup, heavy cream; 2 teaspoons, lemon juice from 1 lemon; 2 tablespoons, unsalted butter; 8 ounces, shiitake mushrooms or chanterelle, oyster, or cremini mushrooms, stems trimmed and discarded, mushrooms wiped clean and sliced thin

Main Courses
Vegetables
Soups

Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, creamy mushroom soup.

SERVES 6 to 8 (Makes 8 cups)

TIME 1¾ hours

Why This Recipe Works

This is a members' feature.