Published March 1, 2001.
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, creamy mushroom soup.
Mushroom soups have great potential, but they often disappoint with their lackluster taste and inconsistent texture.
A substantial soup with distinctive, deep mushroom flavor. The soup should be richly textured and hued, not too thick, not too thin, with a faultlessly smooth consistency and the rich, earthy taste of mushrooms.
Cook readily available button mushrooms long and slow, with butter and shallots. Puree in the blender and finish with a splash of Madeira, cream, and lemon juice. If desired, garnish with sautéed wild mushrooms for an added hit of earthiness and flavor.
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