Creamy Mushroom Soup

Published March 1, 2001.

Why this recipe works:

For a substantial mushroom soup recipe with distinctive, deep mushroom flavor and rich texture, neither too thick or thin, we cooked readily available button mushrooms long and slow, with butter and shallots and then pureed them in a blender, finishing the soup with a splash of Madeira, cream,… read more

For a substantial mushroom soup recipe with distinctive, deep mushroom flavor and rich texture, neither too thick or thin, we cooked readily available button mushrooms long and slow, with butter and shallots and then pureed them in a blender, finishing the soup with a splash of Madeira, cream, and lemon juice. A garnish of sautéed wild mushrooms added a hit of earthiness and flavor to our mushroom soup recipe.

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Makes 8 cups, serving 6 to 8

To make sure that the soup has a fine, velvety texture, puree it hot off the stove, but do not fill the blender jar more than halfway, as the hot liquid may cause the lid to pop off the jar.

Ingredients

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