01 February, 2015

Rustic Mushroom Soup

Rustic Mushroom Soup (unstrained) 

Rustic Mushroom Soup ingredients (11)
Makes about 2.5-quarts
Stage 1
Vegetable oil
2 tsp minced garlic
1 (12.0-oz) bag chopped onions, defrosted
2 cups dried sliced mushrooms (no need to reconstitute), gently dusted to remove grit

Stage 2
6 cups Ham Hock Stock
1 tsp ground thyme
1/4 tsp ground white pepper
1/4 tsp Kosher salt

Stage 3
1 (12-oz / 354ml) can Nestlé® Carnation® Evaporated Milk
4.0-oz Heavy Cream
(For richer soup, use 16.0-oz heavy cream, total)

Stage 4
4.0-oz Harvey's Bristol Cream Sherry

Notes:  I used 1 cup Gourmet Mushroom Blend + 1 cup dried sliced Shiitake.

  • A friend suggests whirling dried mushrooms in small food processor in Stage 1 and leaving those larger (but not whole) pieces in the soup, therby also elimating puréeing later in the cooking process.

Rustic Mushroom Soup directions
Stage 1:  Sauté
Heat vegetable oil in 6-quart stockpot. Sauté garlic and onions, then the dried mushrooms.

Stage 2:  Prepare stock
Add the Ham Hock Stock, thyme, pepper and salt. Bring to a boil. Reduce heat, cover and simmer for one hour. Then, purée the mushroom base.

Depending upon your personal preferences, strain the mushroom base before adding the milk and cream, if you wish. (Without straining, the soup has bits of mushroom, onion and garlic as seen below.)     Back to Top

Unstrained, puréed soup has mushroom, onion and garlic bits.

Stage 3:  Temper milk / cream
Meanwhile, and in another pot, gently warm the evaporated milk and cream.

Remove milk mixture from heat and place the pot next to the mushroom base to begin tempering. Use a ladle to gradually add about one cup of the mushroom base to the milk mixture, stirring well after each addition, to raise its temperature. After you have added about 2/3 of the mushroom base to the milk mixture, stir the tempered mushroom soup back into the remaining mushroom base.     Back to Top

Stage 4:  Finish and serve
Add the sherry, stirring well. Cover and simmer gently for about ten minutes more for the flavors to blend before serving.     Back to Top

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Emeril's Brown Chicken Broth
Justin Wilson's Ham Stock
Porcini Mushroom Soup (to come)
Roasted Mushroom Soup With Sourdough Croutons (crockpot)

Soups, Gumbos and Stews > R

Page Last Updated 31 May 2015

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